Raspberry balsamic reduction:
1/3 c balsamic vinegar, 1/2 c raspberries (fresh or frozen), 1 T honey, salt, pepper
Place all ingredients in small sauce pan and let reduce. Should reduce to half of what you started with.
I used a fresh sockeye salmon. Full of healthy Omega 3 fatty acids and a beautiful pinky-red color.
Let the salmon sit out for 20 minutes or so to get to room temperature, salt with sea salt.
Once pan is hot, add olive oil, swirl around to coat evenly.
Add the salmon and let it sizzle! Oil may come flying toward you. Step away from the pan! Cook skin-side down first for about 4 minutes. Then flip and cook the other side for about 4 minutes, too. You may need more or less time depending on the thickness of the fish.
For dinner, I served my salmon on a bed of organic butter lettuce. I drizzled the raspberry-balsamic reduction, added some slivered almonds and a little olive oil on top. A glass of either creamy chardonnay or a light pinot noir is perfect.