Hawaii Tribune Herald - - GRINDS -

Serves 4 Start to fin­ish: 25 min­utes

For the Salmon: 1 ta­ble­spoon olive oil, plus more for brush­ing

4 (6-ounce) fil­lets of salmon, 1-inch thick, skin on if de­sired Salt and pep­per for tast­ing For the Tar­ragon Vinai­grette:

1/4 cup extra vir­gin olive oil

2 ta­ble­spoons fresh or­ange juice

1 ta­ble­spoon fresh lemon juice

2 ta­ble­spoons minced fresh tar­ragon leaves

2 ta­ble­spoons minced shal­lots 1 tea­spoon Di­jon mus­tard Coarse or kosher salt and freshly ground pep­per to taste

Pre­heat the oven to 425 de­grees F. Heat a heavy, oven­proof skil­let over high heat and add 1 ta­ble­spoon of the olive oil.

Brush some olive oil over each piece of salmon, and sea­son with salt and pep­per. Add the salmon to the pan, skin side down (if rel­e­vant). Al­low to sear, with­out mov­ing, in the pan for about 3 min­utes. Trans­fer to the oven and roast for 5 to 8 min­utes, un­til done to your lik­ing.

While the salmon is cook­ing, in a small con­tainer com­bine the 1/4 cup olive oil, or­ange juice, lemon juice, tar­ragon, shal­lots, Di­jon mus­tard, and salt and pep­per. Shake to com­bine.

Trans­fer the fish to a serv­ing plat­ter or in­di­vid­ual plates.

Shake the vinai­grette to remix it, and then pour it over the fish. Serve hot or warm.

Nu­tri­tion in­for­ma­tion per serv­ing: 285 calo­ries; 128 calo­ries from fat; 14 g fat (2 g sat­u­rated; 0 g trans fats); 109 mg choles­terol; 605 mg sodium; 2 g car­bo­hy­drate; 0 g fiber; X g sugar; 37 g pro­tein.

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