Salmon with dijon vinaigrette
Good things do not usually come from me being in a grocery store while hungry. The time when I left Whole Foods with 1/2 lb of salami and smore gelato sandwiches comes to mind as a cautionary tale.
However, last week was different. Even though I was facing the trifecta of hunger + an empty fridge + no ideas, things took a good turn at the grocery store. The fish counter had some beautiful Alaskan salmon and a little recipe card. Vinaigrette and fish? Sounded easy enough. And the result is a really simple and delicious weeknight dinner or lazy weekend lunch.
I tend to be really boring when it comes to eating fish, so this dresses it up quite nicely. The shallots are just delightful as they temper with the acid but also soften just a tad after being spooned onto the warm fish. A testament that starting with good ingredients is more about getting out of the way then needing a complicated preparation. Enjoy!
Wild salmon with dijon vinaigrette
serves 4
1 lb. wild salmon
sea salt
1 small shallot, finely diced
1 TBS red wine vinegar (white wine vinegar or champagne would also work)
1 TBS lemon juice, freshly squeezed
1/2 tsp lemon zest
1 tsp Dijon mustard
2 TBS extra virgin olive oil
Preheat oven to 350'. Sprinkle the salmon with a good pinch or two of salt and let it sit for 15-30 minutes while you work on the vinaigrette.
Put the shallot in a small bowl with the vinegar, lemon juice, zest and a pinch of salt. Set aside to let the vinegar tone down the shallot. 10-15 minutes should to the trick. Whisk in mustard and then drizzle in olive oil and give it a good whisk to combine. Taste for seasoning adding more acid or salt, if needed.
Heat a heavy skillet/cast iron pan over medium heat with a drizzle of olive oil. When the oil is just shimmering, lay down the salmon skin side down. You want to hear a sizzle as the fish touches the pan. Cook for 4-5 minutes (this might be a touch more if your filet is thick). Flip the fish and transfer to the oven to finish cooking. This may be anywhere from 3-5 minutes longer. Remove from oven and top with a few generous spoonfuls of vinaigrette and let rest 5 minutes before serving.
You can thin any leftover vinaigrette with a little more olive oil and use to dress greens.
