Salmon Scallops with Warm Balsamic Vinaigrette

The simplicity of this lovely salmon is what makes it perfection and the sweet acidity of the balsamic vinegar is an ideal flavor pairing. It is wonderful with Bulgar Wheat with Flaked Almonds and Nigella seeds.

1 tbs. vegetable oil
8 thin scallops or fillets of salmon
6 tbs. balsamic vinegar
6 tbs. olive oil
small bunch chives, snipped (optional)

Heat a heavy-bottomed, well-seasoned skillet or a good non-stick skillet. Tip in the 1 tbs. of vegetable oil, then add the salmon and cook for about 1-2 minutes on each side, or to your liking. Keep warm with tented foil.

In a small saucepan, heat the vinegar and the 6 tbs. of olive oil until warm. Serve poured over the salmon and sprinkled with chives.

Serves 4-6

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