Ingredients
aluminum foil
nonstick cooking spray
4 cloves garlic, minced
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
4 tsp Dijon mustard
1 tbsp honey
1 tbsp white wine
SIDS SALT & PEPPER to taste
6 x 140 g salmon fillets
1 tbsp chopped fresh oregano
Directions
Preheat the oven to 200°C. Line a baking tray with aluminum foil, then spray with nonstick cooking spray.
Coat a small saucepan with nonstick cooking spray then place over MEDIUM heat. Cook and stir garlic in the hot pan until soft, about 3 minutes. Stir in SIDS LOW SUGAR RASPBERRY VINEGAR, mustard, honey, white wine, SIDS SALT & PEPPER. Simmer, uncovered, until slightly thickened, about 3 minutes.
Arrange salmon fillets on the prepared baking tray. Brush fillets with RASPBERRY VINEGAR glaze then sprinkle with oregano.
Bake in the oven until flesh flakes easily with a fork, 10-14 minutes. Brush fillets with remaining glaze then season with SIDS SALT & PEPPER. Use a spatula to transfer fillets to a serving platter, leaving the skin behind on the foil.
Flash-fry the skin and serve with the salmon.
