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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. 

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