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

Salmon with Warm Balsamic Vinaigrette

Simplicity at it’s finest. You can also grill or broil the salmon to your liking. This is really all about the sweet balsamic vinegar drizzled over the warm salmon.

1 tbs. vegetable oil
4 salmon fillets
6 tbs. balsamic vinegar
6 tbs. olive oil
snipped chives, to serve

Heat the oil in a large non-stick skillet over a medium heat. Season the salmon and cook on each side for 5-6 minutes, or until done.

In the meantime, combine the vinegar and oil in a small saucepan and heat until just warm. Decant to a pitcher.

To serve, place the salmon on warmed plates, drizzle with the vinaigrette and sprinkle with the snipped chives.