4 six ounce fillets of boneless skinless salmon*
1/2 cup + 2 tablespoons Butternut Squash Seed Oil
3 tablespoons Balsamic Vinegar**
1 large clove garlic, minced
2 sprigs parsley, stemmed and chopped
10 capers, rinsed
1 teaspoon Dijon mustard
salt and pepper to taste
In a small bowl whisk together the parsley, balsamic, Dijon mustard, capers and 1/2 cup Butternut Squash seed Oil. Season to taste with salt and pepper. Set sauce aside. Rub the fillets with the 2 tablespoons of Butternut Squash Oil and the minced garlic. Season with the salt and pepper. Bake the fillets in a 400 degree oven for 12-15 minutes until they are cooked through. Pour the sauce over the cooked fillets.
*You could substitute Halibut or Striped Bass, adjust times accordingly.
**Try it with a flavored Balsamic such as Vermont Maple Balsamic
Cooking Time: 12-15 min