6 (5 ounce) Wild Salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup Amphoras Aged Traditional balsamic vinegar (Or try our Pomegranate)
4 teaspoons Dijon mustard
Salt and pepper to taste
1 tablespoon chopped fresh oregano
2 Tablespoons of Amphoras Koroneiki EVOO
Products You Will Need:
Traditional Style Balsamic Vinegar (Aged up to 18 years)
Cooking Instructions :
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and brush with EVOO with (high smoke point or very low FFA)
Coat a small saucepan with Amphora Extra Virgin Olive Oil.
Over medium heat, cook and stir garlic until soft, about 3 minutes.
Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.
Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.
Brush fillets with remaining glaze, and season with salt and pepper.