Sautéed Sockeye Salmon with Balsamic Vinegar Marinade

Ingredients:

1 pound Sockeye Salmon fillets
2 garlic cloves peeled and pressed with a garlic press
3 Tbsp. chopped fresh parsley
2 Tbsp. diced fresh dill
2 Tbsp aged balsamic vinegar
1 Tbsp extra virgin olive oil, plus 2 tablespoons
Salt and pepper to taste

Mix together the pressed garlic, chopped parsley and dill in a small bowl. Press the mixture on the skinless side of each fillet. Place in a shallow dish and drizzle with the balsamic vinegar and 1 tablespoon oil. Season with ground pepper. Let set for 30 minutes, no longer. Heat a large skillet over medium-high heat. Add the 2 tablespoons oil. Remove the sockeye salmon from the marinade dish and pat dry with a paper towel. Season with salt to taste. Reserve the marinade. Sear the salmon fillets, skinless side first, for 3 minutes. Turn and sear the skin side another 3 minutes or until desired doneness. Remove from pan. Pour the reserved marinade into the pan, adding a little water if needed, and bring to a boil for reduction for about 2 minutes. Scrape up any browned bits in the bottom of the pan as it reduces. Serve the Sockeye salmon with a little balsamic reduction drizzled over each fillet.