Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette

  • Active Time 15m
  • Total Time 25m

Serves 4

In this recipe, the salmon is seared on one side while the other side is flash-roasted in a hot oven. The richness of the fish is set off by the tangy and slightly sweet vinaigrette made with orange juice, balsamic vinegar and herbs.

ingredients

  • For the Sauce:
  • 1/2 cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 anchovy fillet, very finely minced (optional)
  • 2 tablespoons finely minced onion
  • 2 teaspoons each coarsely chopped parsley, basil,
  • and mint
  • 2 tablespoons finely minced orange zest
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper
  • 3/4 cup fresh orange juice
  • For Salmon:
  • Four 6-ounce skinless fillets of salmon
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil

directions

Preheat the oven to 450 degrees F.

Combine all the sauce ingredients in a glass jar, cover tightly and

shake vigorously. Reserve.

Season the salmon with salt and pepper to taste. In a skillet large enough to hold all the salmon, heat the olive oil over high heat. Place the salmon in the pan skin-side down. Transfer the pan to the oven and roast for 8-10 minutes, until medium rare, or longer if desired. Transfer the cooked salmon to a serving platter and keep warm while finishing the sauce.

Wipe out any olive oil remaining in the skillet and add the sauce. Heat through for a few seconds over high heat, spoon the sauce over the salmon, and serve.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 1693

nutrition information per serving

411 calories; 25g total fat; 94mg cholesterol; 143mg sodium; 11g carbohydrates; 1g fiber; 34g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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