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
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.