3 tablespoons D’Olivo Harissa Infused Olive Oil

2 tablespoons D’Olivo Black Mission Fig Balsamic Vinegar

1 teaspoon smoked paprika

1 pinch of Himalayan pink salt

2 grinds fresh Vietnamese Peppercorns

1 lb salmon

1 tablespoon D’Olivo Harissa Infused Olive Oil



Combine D’Olivo Harissa Olive Oil, D’Olivo Black Mission Fig Balsamic Vinegar, paprika, salt, and pepper in a small jar or dish. Shake or whisk until combined.

Brush marinade on both sides of salmon, and let sit for 10 minutes. Line a baking pan with aluminum foil. Brush lightly with remaining oil.

Preheat broiler (or grill) to high or 500 degrees.

Place fish on sheet or grill. Cook each side of fish for about 2-5 minutes, depending on thickness of fish. Turn and cook for an additional 2-5 minutes or until fish flakes easily with a fork.  Be careful not to overcook. Fish should be opaque. Serve.

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