Indulge in the rich flavors of salmon crisped to perfection using Fresh Press Farms Sunflower Oil, complemented by a zesty Peach Cider reduction. This dish is a delightful combination of textures and tastes, making it an ideal choice for a special dinner.
4 salmon fillets (skin-on)
Salt and freshly ground black pepper, to taste
- 3 tbsp Fresh Press Farms Sunflower Oil
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 2 tbsp fresh chopped herbs (dill, parsley, or chives work well)
- 1/3 cup Fresh Press Farms Peach Cider Vinegar
- 1 tbsp honey or maple syrup
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Set aside.
In a large skillet, heat the Sunflower Oil over medium-high heat until it simmers but doesn't smoke. Add the salmon fillets, skin side down, and sear for about 4 minutes. Flip and sear the other side for another 3-4 minutes or until the salmon is cooked to your desired doneness. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic, sautéing briefly until fragrant. Add the lemon zest and juice, stirring to combine, and letting it simmer for a minute.
Pour in the Peach Cider Vinegar and honey (or maple syrup). Allow the mixture to simmer for 3-5 minutes or until it reduces and thickens slightly.
Return the salmon fillets to the skillet, spooning some of the reduction over the top. Sprinkle with the chopped herbs and let it cook for another minute to meld flavors.
Plate the salmon and drizzle with any remaining sauce from the skillet. Serve with steamed vegetables, quinoa, or a light salad on the side.
Chef’s Note: The Sunflower Oil ensures a crisp sear on the salmon while retaining its moist interior. The Peach Cider reduction adds a delightful tanginess, elevating the dish's overall profile.