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BAKED APRICOT GINGER SALMON serves 4

4 – 6 ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

• Preheat oven to 350°.
• Heat oil in skillet over medium high heat.
• Generously season fillets with FRESH ground salt and pepper.
• Add fillets to skillet skin side up searing for 3-4 minutes depending on thickness.
• Flip fillets over and cook 3-4 minutes more to get a crisp skin.
• Pour sauce over fillets and place uncovered in the oven for 4-6 minutes until cooked through.
• Remove from oven, foil tent and let stand 2 minutes.
• Serve with rice pilaf and a fresh veggie.

APRICOT PINEAPPLE GINGER SAUCE
1/4 cup avocado oil
2 tablespoons raspberry vinegar
2 tablespoons apricot pineapple preserves
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground ginger or 1 tablespoon FRESH minced
1 small can crushed pineapple, drained

• Blend preserves, vinegar, honey, ginger, salt and pepper in a mini food processor.
• Add pineapple.
• Add oil and blend JUST until emulsified. It will refrigerate in an air tight container for a week, but it never lasts that long around here.