INGREDIENTS:

• 2 salmon fillets (approx. 5 oz each)
• 2 teaspoons Rocky Mountain Olive Oil Olive Wood Smoked Infused Olive Oil
• 4 cloves of garlic
• 3 Tablespoons Rocky Mountain Olive Oil Alfoos Mango White Balsamic Vinegar
• 1 teaspoon honey
• 2 teaspoons Dijon mustard
• 1 teaspoon Grind Spice Co Mango Chipotle Rub
• Chopped fresh parsley (for garnishing)

DIRECTIONS:

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray.

Mince the garlic cloves and chop the parsley. In a small skillet, heat the olive wood smoked olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.

Add the mango balsamic vinegar, honey, mustard and Mango Chipotle Rub to the pan. Whisk and simmer until the mixture thickens, about 4 minutes.

Place the salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze, reserving the excess.Bake for 5 minutes, then brush again with the glaze, then bake 7 to 10additional minutes, until the fish flakes easily with a fork and is cooked through. Sprinkle with chopped parsley and serve alongside Harissa Baked Kale Chips.