3 T. NOLA Blends Riserva (or Sub NOLA Blend Lemon-Lime Balsamic)
1/2–1tsp. red pepper flakes
Sea salt and fresh ground black pepper, to taste
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.
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.
Drizzle about a tsp. of your choice of balsamic
(Optional: Serve over rice, quinoa or salad.)
By Richard Simmons
Owner of NOLA Blends which is an eCommerce Gourmet Grocery Store that Sells High Quality Non-GMO Olive Oils and Balsamic Vinegars.