In a large baking dish, place the salmon. Season salmon with olive oil, salt and pepper. Place salmon in the oven and bake for 20 minutes, until fish flakes easily with a fork.
In a medium pot over medium heat, add the vinegar, shallot and garlic. Bring vinegar mixture to a boil and cook for 20 minutes, until it has thickened into a sauce.
Place salmon on a bed of lettuce leaves and drizzle sauce over the top. Serve warm.
Notes
SERVING SUGGESTION: Faux-Tay-Toes (Steam cauliflower till tender; drain; mash with grass fed butter, salt and pepper to taste till you get a mashed potatoes texture.)NUTRITION: 189 Calories; 7g Fat; 24g Protein; 7g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 84mg Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.