4 salmon filets
1 oz Moroccan Blend
Roasted Chile Avocado Oil
1 Tbl Honey Ginger Balsamic
2 Tbl Koroneiki Extra Virgin Olive Oil
1 Tbl Honey

Here’s a weeknight staple that’s dinner party-worthy. We love what the warm spices from the Moroccan Blend do for the richness of the salmon. The Honey Ginger Balsamic Glaze is a nice spicy-sweet finish to this dish.


1.In a bowl, whisk together the Honey Ginger Balsamic, Koroneiki Extra Virgin Olive Oil and honey until thick and emulsified. Set aside.
2.Heat the oven to 375°F. Heat a nonstick pan over medium high heat.
3.Season the salmon filets on both sides with Moroccan Blend and Salt.
4.Drizzle Roasted Chile Avocado Oil in the pan and sear the salmon until a deep golden brown crust forms, about 3 minutes. Place the salmon, seared side up, on a sheet pan fitted with parchment or a rack.
5.Brush with the Honey Ginger-Olive Oil-Honey combo. Place in the oven and bake until cooked to your liking. For medium, cook 5-7 minutes. Longer if you like the fish cooked medium well.

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