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Make us part of your healthy and delicious Epicurean delights.
To provide the best shipping experience, we're currently shipping online orders for Fog Horn Olive Oil all from our Reno Location. This does mean that all bottles will be branded with bhooc.com, but we promise it's the same quality and freshness you've come to expect from each of our stores.
Honey Ginger & Garlic Salmon

1 lb salmon fillet
2 tbs. Big Horn Garlic olive oil
2 tbs. Big Horn Honey Ginger balsamic vinegar
2 tbs. soy sauce

Place salmon fillet in a ziplock bag. Combine the olive oil, balsamic vinegar and soy sauce. Put in bag with salmon fillets. Marinade for 20-30 minutes.

Preheat oven to 350 degrees. Place salmon on a foil lined baking sheet and bake 15-20 minutes, basting with marinade halfway through. Put remaining marinade in a pot and cook over medium high heat to a boil. Simmer for for 3-5 minutes stirring till reduced. Serve sauce over salmon. Enjoy.

3 tbs. Big Horn Basil olive oil
1 red onion, chopped
2 cups fresh baby spinach
1 cup cooked salmon
1 tsp. dill
1 tsp. sea salt
1 tsp. white pepper
8 large eggs, lightly beaten
¼ cup Gruyere cheese, shredded

Warm olive oil over medium heat in a 10-inch rod iron skillet. Add onions and cook, stirring often, until softened, about 5 minutes. Add spinach and salmon; season with dill, salt and pepper. Sauté until heated through.

Preheat broiler to low and set an oven rack about 5 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to low and cook about 7 minutes. Sprinkle with cheese.

Place skillet under broiler; cook until top is golden brown; about 7 minutes. Cool on stove in pan about 5 minutes. Enjoy!