2 salmon fillets with skin on
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/4 cup of Balkis Orange juice
Rosemary leaves (or herb seasoning of your choice)
Evenly sprinkle the salmon fillets with salt and pepper.
Heat a large nonstick skillet over medium-high heat and once the skillet is hot, add the olive oil. Add the salmon fillets skin side down and cook for about 4 minutes. Turn the salmon fillets over, sprinkle a few rosemary leaves and cook for about 3-4 minutes.
Add the Balkis Orange juice to the pan and cook for nearly 40 seconds or until the liquid almost evaporates and the fish flakes easily when tested with a fork.
Cooking tip: Adjust your cooking time according to the thickness of the salmon fillet. If the fillet is a little thick, so it does not dry, cook it a little longer when the skin side is down.
Pairing tip: Salmon is very versatile and you can easily pair it with steamed or stir-fried zucchini, broccoli, asparagus or mushrooms. A salad of your favorite mixed greens dressed with extra-virgin olive oil and Balkis 100% Fresh Lemon juice with a sprinkle of coarse salt will also pair well.
This recipe takes less than 25 minutes to prepare and makes two servings. Enjoy!