Pan Seared Salmon in Blood Orange Olive Oil
& Coconut Balsamic Sauce
Pre-heat a non-stick skillet to medium.
Brush the Blood Orange olive oil on the salmon fillets and sprinkle with salt and pepper.
Place fillets in the pan. Gently turn the salmon after 5 minutes and continue cooking until golden brown.
Remove salmon and transfer to warming plate.
Return pan to medium heat. Deglaze the pan with the Coconut Balsamic.
Add butter and continue to simmer until sauce slightly thickens.
Pour sauce over salmon, garnish with fresh chopped dill, chives or parsley
Yields 2 servings