Gourmet Magazine changed my life! I love entertaining and our guests rave about my gourmet meals - and it's all thanks to Gourmet magazine's amazing and inspiring recipes. I went from being a basic chicken and rice cook to hosting elaborate gourmet dinners!

I wasn't always a lover of Salmon. That's because I didn't grow up eating it. In the Caribbean where I'm from, we eat red snapper, yellow snaper, grouper - and it is thoroughly cooked!

Thanks to Gourmet Magazine, I attempted this Pan Fried Salmon appetizer. The home-made citrus vinaigrette and the cooking time are both crucial. I constantly get requests for this dish! It's quick and easy, and I don't cook the salmon until the guests are already at the table - the vinagrette is made in advance, the plates prepped; and in just a few minutes; voila!

Pan-Fried Salmon

2 pounds Asparagus, stalks peeled
1/4 cup virgin Olive oil, plus more for drizzling
1/4 cup fresh orange juice

1/4cup of fresh lemon juice
2 tablespoons fresh lime juice
1 medium shallot, minced
2 tablespoons snipped chives
salt and freshly ground pepper
3 tablespoons veg oil
Eight 6oz skinless salmon fillets

(You can also add romaine heart leaves and 2 slices of tomato, you can place 1 cooked salmon fillet on top of each)...

1. In a large skillet of boiling salted water, cook the asparagus  stalks until bright green crisp-tender (about 3 minutes). Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle EVOO and gently coat. They say this can be done in from the day before but I do these about an hour before.

2. (**** this can be done in advance and put in the fridge overnight or a few hours before*****) In a small saucepan, combine the orange, lemon & Lime juices and simmer over moderate heat until reduced by half (maybe 10 minutes?). Pour into a heatproof bowl and let cool to room temp. Whisk in the shallot, chives and 1/4 cup of EVOO. season with salt and pepper.

3. In each of 2 large skillets, heat 1.5tablespoons each, until shimmering. Season the salmon steaks with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned on each side and just cooked, about 3 mins per side.

Arrange the romaine heart, tomato & asparagus on the plates, the salmon steaks on top and spoon some of the vinaigrette on top. Make sure you have extra to pass around at the table!  :)

I really hope you try this simple yet delicious recipe!