* 2 tbsp. Fig Balsamic Vinegar*

* 1 tsp. grainy or Dijon mustard

* 3 tbsp. Lemon EVOO*

* 1 tsp. finely minced shallot

* 1 small clove garlic, peeled and forced through a press

* 2 tsp. each finely chopped parsley, basil and mint

* 1/8 tsp. salt

* Freshly ground black pepper, to taste*

* 1 1/4 pounds salmon filet


1) Place the Fig Balsamic vinegar, Dijon mustard, Lemon EVOO, shallots, garlic, parsley, basil, mint, salt and pepper in a bowl and whisk until blended.

2) Place salmon in a foil-lined pan and spoon a little of the Fig vinaigrette over the fish.

3) Bake in a preheated 450°F oven for 12 minutes per inch of thickness, or until cooked through.

4) Spoon the remaining Fig vinaigrette over each serving of fish.