Best salmon ever

A new find at the EVOOlution oil and vinegar store in Canmore: maple dark balsamic vinegar. I use it to prepare salmon, and my husband, who doesn’t normally care much for fish, keeps telling me what a fantastic dish it is. The recipe is simple, but the rewards are great. The balanced and unique flavours burst in your mouth and every bite is highly satisfying. Here are the steps: 

·      Buy fresh salmon pieces, with the skin

·      Wash the fish and pat it dry with paper towels

·      Sprinkle salt and pepper, and then gently pour the maple balsamic vinegar, with droplets covering the whole surface. Let he fish absorb it for a few minutes.

·      On a skillet, heat up some olive oil (it’s nice to add some butter for an even deeper flavour).

·      When the oil is hot, put the fish skin side down. After a few minutes (2-3), flip the fish on the other side.

·      When caramelized (2-3 mins), return it to the skin side. Cook until the skin has caramelized and is crunchy (yum!), and the fish is firm to touch, but not too firm (it is easy to overcook).

·      Serve with whatever side you like. In the photos, I served it with sautéed yam spirals and a cucumber/avocado salad with parsley and orange-infused olive oil.

·      If you like the flavours of the vinegar, you could pour on the salmon some reduction before serving (you get it by cooking the vinegar and letting some water evaporate so you end up with a thick and flavourful sauce). Enjoy!