Balsamic Salmon

Served with noodles tossed with mushrooms sauteed in butter. And with the melted sage butter (recipe below).

• 3 tbsp butter, room temperature
• 1 tsp dijon
• a couple sprigs of fresh sage, finely minced
• 1-2 cloves garlic, crushed
• Olive oil
• Balsamic vinegar (or try white wine vinegar, which I bet would be good too)
  
• salt/pepper
• 1-1.5 lb fillet of salmon, with skin.

1. Take the salmon and massage/coat with the garlic and about 1 sprig of the minced sage. Drissle with the vinegar (~2 tsp worth, or a couple shakes more if needed) and olive oil. Sprinkle with salt and pepper. Let marinate while you prepare everything else, up to an hour.
2. In a small bowl/ramekin, combine butter, mustard and remaining sage. (Marinating salmon next to a ramekin of the butter mixture)
   
   
3. In a pan with a touch of oil, cook the salmon over medium heat, 4-7 minutes each side until flakey. I used salmon with the skin on it, and let it sit for most of the time skin side down.
4. While still hot, top with the butter. If you made the pasta as a side dish, butter the noodles with the same butter. Add salt if needed. Enjoy!