maple glazed salmon

Ingredients

• ¼ Cup Bertolli Gentile Extra Virgin Olive oil
• 2 tbsp Bertolli Delicato Extra Light Tasting Olive oil
• 2 tbsp lemon juice
• ½ Cup pure maple syrup
• 4 tbsp soy sauce
• 1/4 cup Dijon mustard
• 1 tsp ginger root, minced
• 4 salmon fillets
• 3 tbsp scallions, thinly sliced

Preparation

1. Pre heat oven to 375F. In a small bowl, whisk together 2 tbsp of Bertolli Gentile Extra Virgin Olive oil, lemon juice, maple syrup, soy sauce, dijon mustard, minced ginger. Set aside.
2. In a sauté pan, heat 2 tbsp of the Bertolli Delicato Extra Light Tasting Olive oil. Place salmon in the pan for 3 minutes to lightly brown the salmon. Turn fish for an additional 2 minutes. Transfer the salmon to a baking sheet.
3. Brush the salmon fillets liberally with the marinade and place into the oven for 4 minutes. Brush the salmon again with reserved marinade and place back into the oven for 4 minutes or until cooked through (fish should flake easily with a fork).
4. To serve, heat the remaining marinade and drizzle over salmon fillets and top with scallions.

• Ingredients
• Instructions