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One of the most successful combinations is the balsamic vinegar with fat fish (salmon) and a simple green salad (only with olive oil and lemon). Balsamic vinegar's sour taste and fragrance is a perfect match with the salmon fillet. It's a simple recipe, light, but delicious and appealing, worthy of a festive menu.
To increase the effect of the aromatic balsamic vinegar, I sprinkled Provencal herbs over the salmon fillets.
I must warn you that this recipe is "dangerous". The smell of the flavors is so strong (it's intensified by the vinegar), that everyone may desire to eat. So it's better to make more servings :)
Wash the salmon fillets well. Dry them and put them in a pan greased with very little olive oil and sprinkle salt over. Then sprinkle with a tablespoon of balsamic vinegar (the ideal one is the Modena vinegar). Sprinkle Provencal herbs. Put some water in the tray (to get till half the thickness of the salmon fillets)
Bake at 180 degrees, for 20 minutes, until it is lightly browned.
Serve immediately with green salad.
Season the green salad with a dash of olive oil, salt and lemon juice. We put lemon to complement the flavor palette and support the sour taste of balsamic vinegar.
Bon appetit!
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