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Salmon with Basil and Raspberry Vinegar Ingredients (Serves 4) 1 Tbsp. (15 ml) extra virgin olive oil 4 fresh salmon fillets, about 175g (6oz) 2 shallots, finely chopped Small buch of fresh basil 2 Tbsp (30ml) raspberry vinegar 125ml (a small glass) dry white wine Sea salt and freshly milled pepper Method Season the salmon with salt and pepper. Heat a large, non-stick pan to medium-high. Add some oil to the pan and place the salmon in the pan and lightly cook for 3 to 5 minutes, flip the salmon over and continue to cook on the other side until just done (do not overcook). Remove from the pan and keep warm. Add the shallots and basil to the pan and lightly sauté in the remaining oil until the bouquet is released. Add the vinegar and wine, bring to a boil and simmer until the liquid has reduced by half. Spoon juice over salmon and serve with a green salad - rocket, baby spinach and watercress go well with salmon. Recommended wine: A chilled, dry Rhone rose (try "La Chasse du Pape"). print