Salmon with Chili Fig Spread

Prepare the Balsamic Chili Fig Drizzle

1. In a small bowl stir together the balsamic vinegar and chili fig spread to drizzle over any sides such as brussels sprouts and rice to go with the salmon.

Chili Fig Salmon

1. Heat 1 tablespoon of olive oil in a large non stick pan over medium/high heat.
2. Sprinkle the non-skinside of the salmon with the salt and black pepper.
3. Once the oil is hot, place the salmoninto the pan with the skin side up. Allowit to brown for a 3-4 minutes,then carefully flip the salmon filet over to allow the skin to crisp up and finish cooking the salmon.
4. If it starts to get too brown, turn the heat down to medium.
5. Once cooked, remove the pan from the heat and spoon the 2 tablespoons of Divina Chili Fig jam over the surface. When the jam hits the warm salmon it will thin out and be easier to spread.
6. Top the salmon with fresh chopped parsley and serve with thinly slicedbrussels sprouts and rice, all topped with an extra balsamic chili fig drizzle.