Marinated Salmon with Orange Zest and Pink Pepper with Fini Organic Balsamic Vinegar of Modena PGI 5 Seals
Marinated Salmon with Orange Zest and Pink Pepper with Fini Organic Balsamic Vinegar of Modena PGI 5 Seals
4 people
30 minutes
Intermediate difficulty
Ingredients
- 400 g fresh salmon fillet (skinless)
- Zest of 1 untreated orange
- 1 teaspoon pink peppercorns
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 4 tablespoons Fini Organic Balsamic Vinegar of Modena PGI 5 Seals
PREPARATION
- Slice the salmon thinly.
- Place in a dish and sprinkle with orange zest and pink pepper.
- Add oil and Fini Organic Balsamic Vinegar of Modena PGI 5 Seals.
- Cover and marinate in the fridge for at least 2 hours.
- Serve as an appetizer with crostini or salad.
English (UK) 
Italiano