- 2 oz pre-made fig jam
- 1 T rosemary
- 2 8 oz salmon filets
- 1/4 c lemon juice
- 1 T Dijon mustard
- 1 T honey
- 1 clove garlic
- 1/2 c grapeseed oil
- 1/4 c EVOO
- 1 T oregano, chopped
- 1 T flat-leaf parsley, chopped
- Season salmon with salt and pepper. Heat grapeseed oil in skillet over high. Sear salmon 3-4 mons per side.
- Bake salmon at 400 until done (maybe 10 mins). Drizzle vinaigrette over and around salmon on plate.Top with fig jam. Serve with rice and broccoli.