1 wild salmon, about 3 lbs., (with skin on)
3 Tbsp. C&C Hojiblanca Extra-Virgin Olive Oil
Coarse sea salt fresh ground pepper, to taste
1 Tbsp. snipped fresh chives
1 1/2 finely chopped parsley
1/4 c. C&C Tangerine Balsamic Vinegar
6 lemon wedges
Preparation: Preheat an oven to 250°F. Line a rimmed baking sheet with aluminum foil. Place the salmon on the baking sheet and rub the fish all over with the olive oil. Season well with salt and pepper. Place the fish, skin side down, and let it come to room temperature. Bake the salmon until it is opaque on the outside and there is no resistance when you pierce it with a skewer, 20 to 25 minutes. Let stand for 5 minutes before serving. While fish is baking prepare a balsamic reduction. Pour the Tangerine balsamic vinegar in a small sauce pan. Simmer on low heat about1o minutes until reduced to about 3/4 of its original amount. Let cool for 15 minutes. To serve fish, use a fork to flake the warm salmon into chunks. Sprinkle with the chives, parsley, drizzle balsamic reduction and garnish with the lemon wedges.