December Recipe of the Month
Enter Coupon Code “December” to receive 20% off on these items.
The best, moist, succulent, exotic Salmon you have ever tried!
Fig Glazed Salmon
6 5 oz. salmon fillets
4 cloves garlic, minced
1 t. THE OLIVE MILL OLIVE OIL, SUCH AS ARBEQUINA
2 T. THE OLIVE MILL BLOOD ORANGE OLIVE OIL
1/3 CUP THE OLIVE MILL FIG BALSAMIC VINEGAR
4 t. Dijon mustard
Salt and pepper to taste
1 T. chopped fresh parsley
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil with oil. Pour a teaspoon of oil in small saucepan. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in blood orange oil, balsamic, mustard and salt & pepper. Simmer uncovered for about 3 minutes until slightly thickened. Arrange salmon fillets on baking sheet. Brush with fig balsamic glaze. Bake in preheated oven for 10-14 minutes or until flesh flakes easily with a fork. Brush fillets with remaining glaze, use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. Garnish with parsley.
Bonus Recipe: Fig Glazed Brussels Sprouts
1 lb. brussels sprouts
2 T. THE OLIVE MILL BLOOD ORANGE OLIVE OIL
3 T. THE OLIVE MILL FIG BALSAMIC
¾ t. kosher salt
Preheat oven to 375 degrees F. Slice sprouts in half, discarding any damaged leaves and place in a large bowl.
Toss with oil, balsamic and salt. Then transfer to rimmed baking sheet, place in oven to roast for 35-45 minutes. Remove when soft and starting to crisp. Before serving, drizzle with additional balsamic and additional salt if desired.
