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