Recipe courtesy of theolivescene.com
INGREDIENTS
3 tbsp. Two Rivers Herbes de Provence Olive Oil
2 tbsp. Two Rivers Gravenstein Apple White Balsamic
4 skinless salmon fillets
2 Granny Smith apples, peeled, cored and diced into 1′ cubes
1 tbsp. honey
2 tbsp. fresh basil, chiffonade
salt & pepper
Instructions
1. Preheat oven broiler with the rack 4 inches from the top.
Brush fillets with 2 tbsp. of Two Rivers Herbes de Provence Olive Oil.
Season both sides with salt and pepper.
Place fillets on a baking sheet and broil for 9-10 minutes.
2. Preheat a non-stick skillet, add the remaining tbsp. of Two Rivers Herbes de Provence Olive Oil.
Sauté the apples for about 5 minutes or until tender.
3. Add the Two Rivers Gravenstein Apple White Balsamic and honey to the pan.
Cook for an additional 2 minutes, stirring continuously.
4. Serve the apple mixture over the salmon and finish with the fresh basil.
Enjoy!