Whenever I am hosting any type of party, be it a dinner or first birthday party, I always turn to this recipe as there is no better way to cook salmon. It’s simple, impressive and luxurious. Cooking an already fatty piece of fish in high quality fats such as olive oil, makes it impossible to overcook the fish and mess up the recipe. Be very liberal when pouring the olive oil all over the fish.

Use our Lemon Lime olive oil to enhance the flavours throughout the dish. It adds an extra element of citrus that doesn’t overpower the taste of the salmon. The acid from the citrus balances and cuts through the rich and fatty flavours. 

The first time I made this salmon, I had numerous messages from my friends requesting for the recipe and they could not believe how something so delicious did not require a ton of work. When cooking fish, simplicity is key. 

When cooking the salmon at a low temperature, so much of its tenderness and moisture is retained. You can serve this salmon with a herb and green salad, over rice or on top of an olive oil fried piece of toast. If you have any leftovers, I recommend storing the salmon with the remainder of the olive oil in an airtight container.

Serves 8

Mouth watering lamb cutlets, perfect for a cold winter night in, sitting by the fire. These homemade breadcrumbs are well worth your time.  For that lovely golden colour and extra flavour, use Rich Glen’s Extra Virgin Olive Oil to shallow fry them in. Finish off with Rich Glen’s Sweet Chili sauce, and enjoy!

A healthy risotto dish with chicken, mushrooms and baby spinach. It’s very easy to make and exceptionally tasty.

A perfect stuffing for a succulent Christmas turkey.