Seared Salmon with Lemon Gremolata Vinaigrette

4 pieces of boneless, skinless Atlantic Salmon

3/4 cup Liquid Gold Milanese Gremolata Olive Oil

1/4 cup Liquid Gold Sicilian Lemon White Balsamic

1/4 cup chopped parlsey

1 Tbsp Dijon mustard, grainy or smooth

Juice & zest of 1 lemon

Salt and pepper to taste

 

  1. Heat a large frying pan on medium high heat. Season salmon pieces with salt and pepper.
  2. Place salmon in pan, top side down, and sautee for 5 minutes. Monitor burner heat so as not to burn the fish.
  3. Flip, and cook for 5 more minutes on the other side, or until cooked through Salmon should be solid pink but not dry.
  4. Whisk remaining ingredients together, and serve drizzled over salmon.

Recipe courtesy of Chef Krista Melanson