For the Salmon & Salad--
1/2 lb. salmon filet
1/8 tsp. course salt
1/8 tsp. cracked black pepper
1 tbsp. olive oil, divided
Mixed greens of choice (I use 50/50 blend)
Crumbled feta cheese
For the balsamic glaze/dressing--
1/3 c balsamic vinegar
1 tbsp. white wine vinegar
1 tbsp. olive oil
1-2 cloves garlic, minced
2 tbsp. Dijon mustard
2 tbsp. honey
In a medium saucepan, heat 1 tbsp. of oil.
I don't know about everyone else, but I hate the skin on salmon. I've seen it made with it and without it, and I personally prefer without. So first, I cut the skin off my salmon (which is a bit of a process!) and then sprinkled both sides generously with sea salt and cracked pepper. Add salmon to saucepan and cook approx. 3 min on each side or until center is no longer hot pink.
Remove salmon from skillet and let rest while you prepare your balsamic glaze/dressing.
In a medium saucepan (I just used the same one) over med-low heat combine balsamic vinegar, white wine vinegar, oil, honey, and Dijon mustard and mix well. Add garlic and let simmer until just beginning to bubble. Don't over cook or it will become VERY thick and sticky. Taste test to see if it is sweet or sour enough for your liking. Remove from heat.
Build your salad: I laid down my greens and sprinkled them with a generous amount of feta, because I adore feta, then added the salmon and chopped it loosely with my fork. Then drizzled the glaze over all of it and tossed it to lightly coat.