Balsamic Salmon

4 8oz pieces of wild caught salmon

1 Lemon quartered

1 cup of rice

1/4 tsp of Garlic Olive Oil or Lemon Olive Oil or any Single Varietal Extra Virgin Olive Oil

1/4 cup of Traditional Balsamic Vinegar or Honey Ginger Balsamic

Sea salt and pepper to taste

1/2 cup of brussel sprouts cut in half

4 small bok choy ends cut

1 red bell pepper sliced

1/8 tsp Himalayan sea salt

1/8 tsp Black Pepper

Steam rice in a rice steamer while you prep your veggies and cook fish. Cut all veggies and warm 4 tsp of oil over medium heat, toss all veggies and saute until desired tenderness or about 4 minutes. During the last 2 minutes pour in half of the balsamic vinegar directly over veggies and stir until coated. Set aside. 

In another pan warm remaining oil over medium heat, season all salmon filets with black pepper and sea salt and place in pan and cook 3 minutes a side. During the last 2 minutes squeeze lemon juice over fish, then brush fish with remaining balsamic vinegar. 

Serve over rice