Yield: 2 Servings
1 lb salmon either in 1 fillet or divided
2 Tbsp Flying Olive Mandarin Orange or Blood Orange Extra Virgin Olive Oil
2 Tbsp Flying Olive Black Mission Fig Balsamic Vinegar
1 tsp garlic powder
½ tsp powdered ginger or half as much grated fresh ginger
1 tsp honey
6 green onions, whites only, sliced thin
Salt and pepper to taste
Wash and pat dry salmon. Place in a zip lock bag. Whisk together Flying Olive EVOO, Black Mission Fig Balsamic Vinegar, garlic powder, ginger, honey, onions, and salt and pepper. Reserve 2 Tbsp of glaze for later. Pour the rest over the salmon in the zip lock bag, close, and flip a few times to coat the fish. Place in the refrigerator for 30-45 minutes.
Heat grill to med-high. Place the fish on a piece of aluminum foil coated with a little of the Flying Olive Mandarin EVOO. Tent the long sides of the aluminum foil over the fish. Place on the grill. After 5 minutes, brush the reserved glaze on the fish and open the
aluminum foil. Cook until fish is just opaque, about 5-10 more minutes, using up the remaining glaze. Serve.
Submitted by Barb L.