Ready for the oven
Spiced salmon for two
Half a kilo of Norwegian salmon (tail section)
Olive oil and Apple cider vinegar
Rough rock sea salt
Freshly ground black pepper
Zest of Lime
One grated pistacho nut
Place aluminium folio on a baking try and add a dash of olive oil and apple cider vinegar. Dip both sides of the salmon in the olive oil-vinegar mix. Place salmon skin side down and sprinkle with rough sea salt, freshly ground pepper, the zest of a lime and grated pistacho nut.
Fold over the folio to make a tight package so that none of the juices can run out, and bake in the oven at 200 C. The fish will remain moist and absorb all the flavours from the different spices. Serve with a salad.
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