• Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 425F/220C.

SUGAR + SPICE GLAZE

• Directly in Mini Round Mold, combine the glaze ingredients (Provence Apricot Jam, soy sauce, Lemon Juice, Zesty Mediterranean Herbs, chopped garlic cloves, water and pepper - Season to taste) with your mini whisk.

HEAT!

• Microwave for 2 minutes, whisking after 1 minute, or until the glaze has thickened enough to coat the back of your spoon easily. Set aside to cool down. Then, taste and adjust to your liking with more sugar (Provence Apricot Jam) or spice (Zesty Mediterranean Herbs).
  

SALMON PREPARATION

• Lay your salmon skin side down on your Flexipat®. Pour your glaze over the salmon and use your silicone Pastry Brush to coat it evenly.
  

ROAST!

• Roast for 20 minutes at 425F/220C. (Time will differ from the size and thickness of your salmon). Use the Digital Thermometer to ensure the salmon is cooked through when the thickest part reaches 145°F/63C (Source: FDA).
  

CARAMELIZED APPLES

• While your salmon is roasting in the oven, prepare your caramelized apples.
• First, wash and peel the apple. Remove the core and cut into wedges. Place the apple slices, butter and the light brown sugar in a frying pan, stir and caramelize the apple over low heat for about 5 minutes, stirring occasionally. Set aside to cool down.
  
• Once your Sugar + Spice Baked Salmon is out of the oven, let it cool down for a couple of minutes. Serve with Caramelized Apples and Enjoy! Bon Appétit!