A complex blend of flavors - citrus, chocolate, habanero and maple - turns this dish into an edible masterpiece. Salmon is always a winner, but this glaze really ups the ante. If you’re worried about spiciness, simply substitute any of the other Maple Peppers!
- 4 Salmon Fillets, Skin On
- 1 Jar Orange Marmalade or other Marmalade of your choice.
- 1/8 Cup Blood Orange Fused Olive Oil
- Parchment Paper
- 1/4 Cup Dark Chocolate Aged Dark Balsamic Vinegar
- 2 Tsp. Habanero Maple Pepper
Preheat oven to 400°F.
For the marinade: combine Blood Orange Olive Oil, Dark Chocolate Balsamic and Orange Marmalade. Divide marinade into four parts.
Place a salmon fillet skin side down on a large piece of parchment paper. Pour a quarter of the marinade over the fillet and liberally season with Habanero Maple
Pepper. Fold edges of parchment paper over the fish several times to seal into a tight packet.
*For further instruction visit: http//www.bonappetit.com/test-kitchen/inside-our-kitchen/article/how-to-fold-parchment-paper-to-cook-en-papillote
Repeat for the other three fillets and transfer the sealed packets to a baking sheet.
Bake for 20 minutes. Salmon is done when it flakes easily with a fork.