INGREDIENTS(4-6 dinners)

• 1 Norwegian salmon loin (1kg)

VINAIGRETTE:

• Juice and zest of 2 oranges
• 2 teaspoons of old mustard
• 1 tablespoon of honey
• 100 ml extra virgin olive oil
• Salt to taste

PREPARATION

• Remove the skin from the salmon and cut the loin into portions to taste
• Place the salmon in a baking tray and bake for 8 minutes at 200ºC (can also be steamed).
• Mix all the ingredients of the vinaigrette with a whisk or blender, add to a saucepan and cook over a medium heat for five minutes, until perfectly integrated.
• Remove the salmon from the oven, add the vinaigrette and allow to stand for at least two hours.
• It can also be eaten immediately after cooking, but the longer it stands, the deeper the flavour