SALMON GLAZED WITH SHOYU CAMELINA SAUCE

Ingredients

● 4 salmon fillets or 1 IGA family-size fillet (with or without skin)

● 30 ml or 2 tbsp Signé Caméline virgin camelina oil

● 45 ml or 3 tbsp Signé Caméline Shoyu sauce

● 30 ml or 2 tbsp Signé Caméline camelina honey

● 15 ml or 1 tbsp Surette condiments apple cider balsamic vinegar.

● 5 ml or 1 tsp grated fresh ginger

● 1 finely chopped garlic clove

● 5 ml or 1 tsp Signé Caméline toasted camelina oil

● 15 ml or 1 tbsp Signé Caméline toasted camelina seeds

● Pepper to taste

Preparation

1. Prepare the marinade In a bowl, mix:

○ Shoyu sauce

○ honey

○ virgin camelina oil

○ balsamic vinegar

○ ginger

○ garlic

○ toasted camelina oil

2. Marinate the salmon Place the salmon in the marinade. Let sit for 15 to 30 minutes (no longer to maintain a good texture).

3. Cooking (glazed effect)

○ Preheat oven to 400°F

○ Place the salmon on a baking sheet or in a dish

○ Pour half of the marinade over it

4. Cook for 10 to 12 minutes

5. Glaze

○ While cooking, retrieve the other half of the marinade

○ Reduce in a pan for 2–3 minutes until syrupy

○ Brush the salmon at the end of cooking

6. Finishing Generously sprinkle with toasted camelina seeds Add a drizzle of toasted camelina oil for the final touch