Roasted Salmon
6-oz salmon filet-scaled and skin left on
1 Tbsp. oil
3 oz balsamic vinegar
8 oz whipped potatoes
3 oz ginger cherry chutney
1 oz curry oil
3 sprigs parsley
3 oz sautied spinach
Pat the salmon filet so it is relatively dry. Season salmon with salt. In a 10-inch sauti pan heat the oil to smoking. Carefully place the salmon skin side down in the pan. Sear until crisp and light brown. Turn salmon and sear flesh side until crisp and brown.
Add balsamic vinegar plus 1 tsp. More oil to pan. Finish in 375-degree oven to desired doneness.
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