Salmon With Rosemary-Mustard Vinaigrette
Source of Recipe
South Bend Tribune
List of Ingredients
Vinaigrette
4 tbsp balsamic vinegar (may substitute 3 tbsp balsamic vinegar and 1 tbsp soy sauce)
3 tbsp whole-grain mustard
2 tbsp brown sugar
2 tsp finely chopped rosemary leaves, or to taste
1/2 tsp kosher salt, or to taste
Freshly ground black pepper
4 tbsp olive oil
Salmon
4 salmon fillets (about 6 ozs each), with or without skin
Kosher salt and freshly ground black pepper
About 2 tbsp olive oil
Recipe
Preheat the oven to 400 degrees.
VINAIGRETTE: In a small bowl, whisk together the vinegar, mustard, sugar, rosemary, salt and pepper. Whisking constantly, gradually whisk in the oil. Taste and adjust the seasonings accordingly. (May cover and refrigerate for up to 3 days.)
SALMON: Pat the salmon dry and season both sides with salt and pepper to taste. Heat the oil in a skillet over medium-high heat. Add the salmon, skin-side up, and do not move or turn it for 2 minutes. (If the salmon sticks to the skillet, it is not yet properly seared; cook for 30 more seconds and try again.) Turn and cook until lightly browned and crisp but not cooked through, 1 to 2 minutes. Transfer the skillet to the preheated oven and finish cooking to the desired degree of doneness.
Transfer the salmon to individual plates. Whisk the vinaigrette briefly to recombine and spoon some of it over each fillet. Serve at once. Serves 4.
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