Ingredients:

  • 1 Tbsp WVOO Rosemary Oil
  • 1 Tbsp. WVOO Garlic Oil
  • 1/2 cup WVOO Blenheim Apricot White Balsamic
  • 3 Tbsp. Maple Mustard
  • 1 cup Apple Earl Grey Jelly
  • 4-6 oz. boneless, skinless, salmon fillet
  • 2 tsp. Rosemary sea salt
  • 2 Cedar Planks soaked in water for 2 hours
  • Grated lemon zest of 1 lemon
  • Sale and pepper

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Instructions:

  • Cust 4 inch squares of parchment
  • Heat oil in small skillet with medium heat
  • Add balsamic, mustard and jelly
  • Simmer for 20 minutes
  • Cool and add salt and pepper
  • Place salmon on planks, liberally spread balsamic mix
  • Place on top rack on medium heat
  • Cook for 20 minutes
  • Garnish with lemon zest and serve