When I made it, it was just the two of us, so I sauteed one sliced red bell pepper and one sliced red onion on med-high heat in a little olive oil, and seasoned with salt and pepper. While the veggies cooked I made the vinaigrette in the blender(recipe follows). When still slightly crisp tender, I removed the veggies from the skillet, covered them to stay warm, and set them aside. I seasoned my fish with salt and pepper. I then poured out a scant 1/4 cup of the vinaigrette into the same hot skillet, and sauteed the fish in the vinaigrette, on medium high heat, until cooked but still soft. I had thin filets so it was really quick, about 3-4 minutes per side. You want to have the heat up high enough to brown the fish a little, but don't burn it.
While the fish cooked, I started plating my dish. I put down a nice bed of fresh baby spinach on two dinner plates, then distributed the warm veggies and drizzled some vinaigrette over it all. When the salmon was finished, I topped the salads with a nice piece of hot fish, and drizzled a bit more vinaigrette on top. That's it - super easy and super delish! Enjoy!
3-4 tablespoons balsamic vinegar
1/3 cup extra-virgin olive oil
1 garlic clove, minced(or a small shallot)
1 tsp. Dijon mustard
1/2 tsp. dried basil (fresh would be better)
salt and pepper
Process all ingredients together in blender, or whisk in a bowl. Adjust oil or vinegar to your liking (I like more balsamic vinegar than most). If it's too acidic, just add a little more olive oil.