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!