March 7, 2013
Pan Seared Salmon with Balsamic Reduction
Anything from the Sea is associated with Aphrodite, so when you take this salmon and combine it with Cucina Aurora’s Sun Dried Tomato and Basil Olive Oil you turn the Love energy WAY up! Serve this on the first warm night of the Spring on a bed of fresh baby spring greens or fresh grilled asparagus!
- 2 lbs. wild caught salmon cut into 1/2lb steaks, skinned
- 3-4 Tbsp. Cucina Aurora Sundried Tomato & Basil Oil
- 1/2 cup tomatoes, chopped
- 1/2 red onion, minced
- 3 cloves garlic, minced
- 1/2 lemon
- 1/2 cup balsamic vinegar
- Fresh parsley and fresh basil to garnish
- In a large skillet heat olive oil on med-high heat. Add sun dried tomatoes, heat one minute.
- Add Salmon. Let the salmon cook in olive oil 3 minutes.
- Turn salmon over carefully. Let cook another 3-5 minutes or until wine has mostly evaporated. Squeeze lemon over the fish just before removing to plates. While pan is still hot lightly toss in tomatoes, onions and garlic until just warm. Let stand in pan until salmon is plated.
- While salmon is cooking, in a small saucepan, bring balsamic vinegar to a simmer. Simmer on medium heat until reduced by half. Do not overcook.
- Put the Salmon on the plate and spoon/drizzle balsamic reduction over the fish. Top with tomato mixture and fresh basil. Serve alongside steamed potatoes and wilted greens. Enjoy!
