Ingredients:

3 Tbsp extra virgin olive oil, divided
4 Tbsp Urban Accents Rio Grande Chili Blend
1 Tbsp thinly sliced fresh sage leaves
1/2 cup apple cider
4 6-oz. skinless salmon fillets

Directions:

Combine 1 tablespoon olive oil, Rio Grande Chili Blend, sage leaves and apple cider in small saucepan. Cook over low heat for 4 minutes, stirring occasionally. Bring to a simmer and cook until reduced and thickened to a paste, 1 to 2 minutes longer. Transfer paste to a small bowl and cool completely. Using your fingers, coat the salmon on both sides with the cooled paste. Cover and refrigerate for 2 hours. Wipe the paste from salmon. Heat 2 tablespoons olive oil over medium heat in skillet large enough to hold all the fillets. Sprinkle the salmon with salt, and cook gently until well-browned and cooked through 3 to 4 minutes per side. Serve immediately.