Original Recipe Yields 2 Servings

Ingredients:

• 3 T virgin olive oil, plus additional for drizzling
• 1 bunch broccolini
• ¼ cup water
• 2 large garlic cloves, chopped
• ¼ cup halved pitted black olives
• 2 6-8 oz. wild salmon fillets with skin on (each about ½ to ¾ inch thick)
• 2 T (or more) balsamic vinegar

Directions:

1. Heat 2 tablespoons oil in large skillet over medium heat. Add broccolini and stir for 1 minute. Pour ¼ cup water, cover, and steam for 5 minutes until broccolini is crisp and tender. Add olives and garlic and stir for 1 minute. Turn off heat and set aside in bowl.
2. Heat 1 tablespoon oil in same skillet (not cleaned) over medium heat. Season salmon with salt and pepper on both sides and add fillets, skin down, and cook until skin is crisp, about 3-4 minutes. Turn salmon fillets over and cook another 2 minutes, careful not to overcook.
3. Transfer salmon fillets to plate. Return broccolini mixture to same skillet on medium heat and add 1 tablespoon balsamic vinegar. Season to taste with salt and pepper.
4. Spoon mixture to plate with salmon. Drizzle fish lightly with oil and 1 tablespoon balsamic vinegar.
5. Serve and enjoy.