COVID-19 Update

In line with international standards to provide you with the safest environment, we have introduced the following additional precautionary measures at our facilities:

  • Limiting the number of people within our facilities to ensure physical distancing can be maintained.
  • Restricting access to patients with scheduled appointments only.
  • Restricting accompanying adults to only one person.
  • In the case of children under 12, allowing access only to those with a scheduled medical appointment.

Learn more about ICLDC’s Commitment to Safe Healthcare

Salmon Fillet with Balsamic Vinagrette

Salmon Fillet with Balsamic Vinagrette


  • 500 g Salmon fillet
  • 2 teaspoons lemon zest
  • 2 tablespoon lemon juice
  • 2 teaspoons dried rosemary
  • For the vinaigrette
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Pepper to taste
  • 1 teaspoon mustard a l áncienne
  • 1 teaspoon freshly chopped chives


  • Marinate fish fillet in lemon juice, lemon zest, lemon juice and rosemary mix
  • Bake at 220 º C until fish is tender and fully baked
  • In a small bowl, whisk balsamic vinegar with mustard and slowly whisk in olive oil
  • Add chives and pepper and salt to taste
  • Serve fish with balsamic sauce.
  • Did you know you can substitute ground flax for fat in any recipe? Just grind flaxseeds and use 3 tablespoons instead of each tablespoon of fat. However be careful to decrease cooking time because the baked products will brown more quickly.
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