Ingredients:
1 medium onion (sliced thin)
4 servings of salmon fillet
½- 1 jalapeño (diced)
1 medium-large apple (diced)
vegetable broth
3 cloves garlic
2 tbsp balsamic vinegar
1-2 tbsp light fruit jam (like peach or apricot) or honey
Cilantro (to taste)
About 1 tsp Zatar (a middle eastern spice you can find at NeoMonde in
Raleigh)
2 tbsp Cumin
About 2 tsp Mexican oregano
1/2 tsp Thyme
2-3 tbsp Olive oil
3 cloves garlic
Enough mesclun or baby spinach for 4 people
2 radishes, sliced thin

Method:
1. Make a marinade for the salmon:
Combine:
i. 2-3 tbsp olive oil
ii. 2 tbsp cumin
iii. 3 cloves garlic
iv. 1 tbsp balsamic vinegar
v. black pepper to taste
2. Place salmon into marinade, set aside.
3. Caramelize 1 whole onion (thin slices), remove from pan.
4. sear marinated salmon at medium-high heat, remove and finish in oven at 400° for about 5 minutes
5. While salmon finishes in the oven, place onions back in pan with salmon drippings, add jalapeño, Mexican oregano, thyme, jam, zatar, sauté about 1 minute.
6. Add apples, sauté until soft.
7. Add some chicken broth to turn into a sauce.
8. Plate salmon on top of fresh mesclun or spinach, which will wilt perfectly under salmon and sauce.
9. Pour over salmon, serve with radish slices for crunch and chopped cilantro sprinkled on top.

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