Salmon so easy it’s impossible to overcook
A good piece of fish needs very little to make it perfect. Here, the brisk, anisey-tangy flavor of tarragon vinaigrette is a wonderful complement to the lushness of salmon fillets.
If you start with excellent salmon and super-fresh herbs, and don’t overcook the fish, you cannot mess this up. It’s a less-ismore dish.
The mix of orange and lemon juices in the vinaigrette provides a nice balance of sweetness and tanginess. If you are in possession of a Meyer lemon, you could use 3 tablespoons of that juice in place of the mix and get similar results. Not exactly the same, but something else wonderful.
Salmon is available everywhere because it’s so good and so popular. If you can get wild Alaskan salmon, do yourself (and the environment) a favor and buy it. It has a more pronounced flavor than farm-raised does, so you’re getting the full salmon experience. And because the Alaskan seafood folks are vigilant about sustainability and harvesting practices, you know you’re eating salmon that has no growth hormones, artificial coloring, preservatives or added stuff that you might be wondering about in fish. SALMON WITH TARRAGON VINAIGRETTE
Total time: 25 minutes; makes 4 serves 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:
¼ 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
Preparation: Preheat the oven to 425 degrees. 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 ¼ 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; 37 g protein.