- 6 (5oz) Salmon Filets
- Olive Sprig Lemon Olive Oil
- 1 TBSP White wine
- 1 TBSP Honey
- 1/3 Cup Black Mission Fig Aged Balsamic
- 4 TSP Dijon mustard
- Salt & Pepper to taste
- 1 TBSP Chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray or coat lightly with The Olive Sprig Lemon Olive Oil.
Lightly coat a small saucepan with The Olive Sprig Lemon Olive Oil. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on a foil-lined baking sheet. Brush fillets with fig balsamic glaze.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to a serving platter, leaving the skin behind on the foil. Garnish with