LEMON BALSAMIC SALMON

A Quiet Dinner, Made with Love

There were nights when it was just the two of us—me and Mama—when Papa was working late or the house had finally quieted down. On those evenings, she’d make something elegant, but easy. Salmon, kissed with lemon and a drizzle of Alessi Balsamic, seared to golden perfection in a pan that had seen decades of meals. She always said fish didn’t need much fuss—just fresh flavor and a little care.

Now, I make this dish when I want something that feels special without the ceremony. Light, bright, and full of that unmistakable Italian balance—this is dinner done right, the old way.

INGREDIENTS

• 2 salmon fillets (6 oz each)

• 1 tablespoon Alessi Extra Virgin Olive Oil

• Juice of 1/2 lemon

• 2 teaspoons Alessi Balsamic Reduction

• 1 clove garlic, minced

• 1/4 teaspoon Alessi Sea Salt

• 1/4 teaspoon Alessi Ground Black Pepper

• Optional: fresh thyme or parsley for garnish

• Lemon slices for serving

INSTRUCTIONS

1. Pat dry salmon fillets and season both sides with salt and pepper.

2. In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds.

3. Add salmon, skin-side down (if applicable), and cook for 4–5 minutes per side, or until golden and just cooked through.

4. Squeeze lemon juice over salmon during the last minute of cooking.

5. Transfer to plates, then drizzle with Alessi Balsamic Reduction.

6. Garnish with fresh herbs and lemon slices.

7. Serve immediately, ideally with a crisp salad or roasted vegetables, and a quiet moment to savor it all.