Saturday, March 12, 2011
Pan-Fried Salmon with Citrus Vinaigrette (based on Food and Wine magazine)
This is such a simple dish; I love it!!! The vinaigrette can be used for any thick white fish, it is just an easy citrus sauce that I know I will use over and over again! I can't say enough about how good this it!!!
Pan-Fried Salmon with Citrus Vinaigrette
In a small saucepan, combine:
1/4 C. fresh orange juice
1/4 C. fresh lemon juice
2 T. fresh lime juice
Simmer over moderate heat until reduced by half, about 10 minutes, stirring regularly. Pour into a heatproof bowl and cool to room temperature. Once it has cooled, whisk in:
1 medium shallot, minced
2 T. snipped chives
1/4 C. Vegetable oil
Salt and pepper, to taste
In a large skillet, heat:
1 1/2 T. Oil
Until the oil is shimmering. Season the salmon fillets on each side with:
Salt and pepper
Add both fillets to the skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
Tranfer the salmon to plates and spoon some of the citrus vinaigrette on top.