INGREDIENTS

  • 2 wild caught salmon fillets (about 34 oz each)
  • 1/2 T. NOLA Blends Meyer Lemon Olive Oil
  • 1/4 T. honey
  • 3 T. NOLA Blends Riserva (or Sub NOLA Blend Lemon-Lime Balsamic)
  • 1/2 1 tsp. red pepper flakes
  • Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS

  1. Heat Meyer Lemon olive oil in a large skillet over medium to high heat. Season both sides of salmon with salt and pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.

  2. While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid thickens, about 3-5 minutes. 

  3. Drizzle about a tsp. of your choice of balsamic

  4. (Optional:  Serve over rice, quinoa or salad.)