Bronzed Salmon

4 oz. of Coeur d'Olives 18 year Traditional Aged Balsamic Vinegar (or any flavor you prefer of out Traditional Aged Balsamics)

1 fresh lemon thinly sliced
Sprinkle of our Coeur d'Olives Wild Cherry Chipotle Rub
Fresh parsley
A pinch or two of our Mediterraneo Tellicherry Peppercorns freshly ground
1 Tablespoon Coeur d'Olives Lemon Infused Extra Virgin Olive Oil

Place salmon in a 1 gallon Ziplock bag and pour in the Coeur d'Olives 18 year Traditional Aged Balsamic Vinegar. Lock the bag and place it in the refrigerator to keep it cold. Turn the bag every 15 to 30 minutes, remove after 2 hours. Preheat oven to 400 degrees. Coat a baking dish with Olive Oil and place salmon in it. Sprinkle salmon with the Coeur d'Olives Wild Cherry Chipotle Rub. Bake at 400 degrees for 5 minutes then reduce heat to 350 degrees and cook for 10 more minutes. Remove from oven and place salmon on a serving platter. Drizzle with some of the excess Coeur d'Olives 18 year Traditional Aged Balsamic Vinegar and 1 Tablespoon Coeur d'Olives Lemon Infused Extra Virgin Olive Oil. Add several twists from your grinder of Mediterraneo Tellicherry Peppercorns and garnish with the fresh parsley and thin slices of lemon. serve immediately. You can double the recipe to serve more.