Prairie Fire Slow Roasted Wild Alaskan Salmon
By George Bumbaris and Sarah Stegner
(serves 4 people)
4 pc Wild Alaskan Salmon (5- 6 ounces)
Fresh ground white pepper
1 tsp Dijon mustard
1 tsp red wine vinegar
1 tsp Ellies Farm Honey
2 tblsp Olive Oil
1 tsp Fresh Thyme
Season the salmon filets with salt and pepper.
Put the Dijon mustard, vinegar, honey, olive oil, and fresh thyme in a bowl and stir together.
Put the salmon in a baking pan and brush the marinade over the fish.
Bake in the oven for approx. 20 minutes at 200 degrees until cooked to desired doneness. We serve our
salmon between medium rare and medium.