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Fine Saffron Olive Oil Recipes

This dish is an oven roasted whole salmon in beer and 'saffron olive oil' and it is fork-cut ready at the end of bake time. Cut and place on serving plate; pour a small amount of beer into the 'crisps' left from baking and spoon over each piece. The fresher the salmon, the sweeter the taste. I use Coors light or Bud light thus the sweet taste; the more hardy beers will change the taste to a degree. Fix according to your taste in Beer.


Flat Beer
1 3lbsWhole Salmon fillet / flank; (or more)
1/2 cupRoasted Garlic & Sun dried Tomato pieces
1/2 cupEx. Virgin Olive Oil
1 Olive Oil spray
2 tablespoon of Advanced Home Grade 'Saffron Olive Oil' by Eden Aromata
1 alum. baking pan
1 serving dish or serve direct from baking pan


  1. Open Beer--allow to flatten during prep time
  2. Pre-heat Oven to 350
  3. Lightly spray bottom of pan
  4. Rinse & pat dry Salmon fillet
  5. Place skin down in baking pan
  6. Spoon the 1/2 c roasted Garlic & sun dried Tomato onto Salmon
  7. Drizzle all the Ex. Virgin Olive Oil over the Salmon brush 1 tablespoon of 'Saffron Olive OIl' on top
  8. Pour Beer around the edges & drizzle over Salmon
  9. Place into oven on bottom rack and add more Beer during baking IF needed
  10. Bake for 40-45 min until edges are browned & crisp
  11. As soon as you remove it from the oven, brush the other spoontable of saffron olive oil letting it sit untouched for 5 min.
  12. Cut into 8 pieces; remove with flat spatula to Serving Dish or to individual plates

mix 'leavings-crisps' from pan with a little Beer and spoon over each Salmon piece

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