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February 2011 Issue
Salmon with Blood Orange Vinaigrette
by Ronda L. Halpin
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I love salmon, but I don't order it when I go out to eat. That's mostly because I don't like heavily cooked fish and salmon is one of those that really shows it. Instead, I cook it gently and try not to fuss with it much. Its got a great flavor and a lightly handled cooking method leaves it with excellent texture as well.

This month, I'm sharing a simple salmon dish that's started on the stovetop, finished in the oven and touched with just a few other ingredients. The combination of a fun spice rub that's seared into the fish and your favorite specialty vinegar used to make a simple pan sauce means you'll get the flavor of fantastic fish with a touch of gourmet ingredients to help it on its way. I like to serve entrees like this simply, with a bit of rice pilaf and veggies or maybe even over a bed of spring greens. Definitely keep it simple.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Salmon with Blood Orange Vinaigrette

  • 1/2 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1 T. olive oil
  • 1 lb. boneless, skinless salmon fillets (about 4)
  • 1/4 c. blood orange vinegar -- or your favorite variety
Preheat the oven to 425 degrees F. In a small bowl, combine all of the seasonings and toss to mix evenly. Rub evenly into the salmon fillets.

Add the olive oil to an oven-proof nonstick skillet and heat over medium-high heat. Brown the salmon fillets briefly on both sides. Add the vinegar and finish the fish in the preheated oven by baking it for 5-10 minutes or until it has reached the desired doneness. Serve immediately with the pan juices drizzled over the fish.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
 



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