
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
Main Courses
American
Michelle Rudell
8-10
30 minutes
4 hours 5 minutes
435
Definitely worth the time investment, this pulled pork recipe features Nelson Olive Oil Co. Baklouti Green Chilli Olive Oil and Pineapple White Balsamic Vinegar. Sweet and spicy, it’s the perfect solution to feeding a large group. Make ahead of time and reheat just before serving. Best served on soft fresh buns with sliced dill pickles, coleslaw, and a side of baked beans!
For the Pork:
2-3 tbsp NOOC Baklouti Green Chilli Olive Oil
1/4 cup NOOC Golden Pineapple Balsamic Vinegar
1. Preheat oven to 325F. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
The pork can be prepared ahead of time and reheated. To reheat, just spread meat out in a baking pan and reheat at 350°F for 20-30 minutes, until the top begins to brown.
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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