Coconut-Maple Salmon (a Matt recipe)

Maple Balsamic Recipe
Garlic Olive Oil Recipe
Lime infused Salt Recipe
Coconut Balsamic Recipe

Prep time: 2 minutes plus 1 hour of marinating.
Cooking time 10-20 minutes, depending on thickness of fillet.

Needed for this recipe:
Sunshine Coast Olive Oil Co. Aged Maple Dark Balsamic
Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil
Vancouver Island Salt Co.- Orange and Lime Infused Sea Salt

Sunshine Coast Olive Oil Co. Coconut Aged White Balsamic

Ingredients:
1.5 pound salmon fillet
3 Tablespoons+ 2 teaspoons of Sunshine Coast Olive Oil Co. Aged Dark Maple Balsamic
1 Tablespoon Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil
1 teaspoon Sunshine Coast Olive Oil Co. Aged Coconut White Balsamic
Vancouver Island Salt Co.- Orange and Lime Infused Sea Salt

Salmon Marinade:
3 Tablespoons of Sunshine Coast Olive Oil Co. Aged Dark Maple Balsamic
1 Tablespoon Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil

Recipe:

Marinate salmon in marinate for 1 hour.
Preheat barbecue grill to around 250 degrees Fahrenheit. Place salmon fillet, skin side down, directly over flame on pre-heated grill. Maintain 250 degree temperature by closing lid on barbecue.
Grill fillet 8-10 minutes (this could vary depending on thickness of fillet, ours was approximately 3 inches thick), then flip salmon. Salmon skin will likely stick to the grill, so remove and discard excess skin. Drizzle remaining marinade over top of salmon. Close lid. Continue to grill a further 8-10 minutes.

Remove from heat. Drizzle fresh balsamic over the fillet: approximately 2 teaspoons of maple and 1 teaspoon of coconut. Finish with a dash of Vancouver Island Salt Co.- Orange and Lime Infused Sea Salt. Drizzle the cinnamon-pear balsamic and the blood orange olive oil over the salad.  If you have leftovers, try this recipe.

Maple Balsamic Recipe
Garlic Olive Oil Recipe
Lime Infused Salt Recipe
Coconut Balsamic Recipe