Take a wild caught salmon fillet or fillets (sized according to the number of people you plan to feed).
Brush both sides liberally with Fandango Olive Oil. Sprinkle whole untoasted fennel seeds over the top or skinless side. Baste with Fandango Hickory Balsamic.
Grill the salmon on a prepared grill (about 350 degrees) for about 10 minutes on each side; the center will be slightly translucent. If using fillets with the skin on, grill skin-on side down for about 20 minutes or until the centers are slightly translucent.
Plate the salmon & top with a sprinkling of cracked pepper & accompany with small bowls of extra Hickory Balsamic for additional flavor. Salud!
