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To make the apple jam, bring apple, sugar, vinegar and lemon to a boil. Add vanilla. Turn the heat to low and cover. Reduce jam by half. About 25min. Let cool for an hour.
In a medium saucepan, heat with olive oil. Sprinkle salmon with salt and pepper. Cook salmon for 3 min. per side. Transfer to an oven safe dish and cover.
Melt butter in the same saucepan you used to cook the salmon. Add the shallots and sauté for about 5 min. Add sugar and vinegar and cook until sugar is dissolved. Transfer to a blender and add honey and truffle oil. Puree until smooth.
Preheat the broiler. Pour honey glaze over the salmon and place under broiler to finish. About 3 minutes. Divide salmon on 4 plates and garnish with apple jam.
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