Marinade: Honey Ginger & Sesame Salmon
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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Rated 5.0 stars by 1 users
American
Peter Bohane
12 Pieces
15 minutes
30 minutes
215
These decadent, fudgy brownies combine the rich, bold flavour of Espresso Infused Dark Balsamic with the bright, zesty twist of Orange Fused Olive Oil. The blend of coffee and citrus enhances the chocolate's natural bitterness, creating a unique and sophisticated dessert perfect for any occasion.
¼ cup Orange Fused Olive Oil
1 tbsp Espresso Infused Dark Balsamic Vinegar
Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Pour & Bake: Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out with moist crumbs.
Cool & Serve: Let the brownies cool completely in the pan before lifting them out with the parchment paper. Cut into 12 squares and enjoy!
Serve with whipped cream or greek yoghurt, topped with fresh berries!
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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