Easy and wonderful served hot, room temperature or chilled in a salad.
2 wild caught salmon filets with skin on (approximately 3”x3”)
Using a cast iron pan, place on high heat for a minute. Brush with a little olive oil and add salmon skin side down. Sear for approx 4-5 minutes. Turn off heat, sprinkle a little lemon zest and cover with a lid for 4 minutes. Remove filets and sprinkle a little balsamic vinegar over the filets. Serve Immediately or refrigerate. This is amazing on a salad or a main course accompanied with a seasonal vegetable.
Secret – I have it for breakfast a-la-carte sometimes when I need a quick protein fix!