Pan-Fried Salmon with Citrus Vinaigrette
- Contributed by Cathal Armstrong
- ACTIVE:
- TOTAL TIME: 45 MIN
-
SERVINGS:
8
Our Pairing Suggestion
Cathal balances salmon's rich flavor with a zesty citrus vinaigrette, much in the way that Australian winemakers have learned to balance Chardonnay's robust fruitiness with Sémillon's tart, lemony structurea combination that pairs perfectly here.
Recipe: Pan-Fried Salmon with Citrus Vinaigrette
- FAST
- HEALTHY
Ingredients
- 2 pounds asparagus, stalks peeled
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 medium shallot, minced
- 2 tablespoons snipped chives
- Salt and freshly ground pepper
- 3 tablespoons vegetable oil
- Eight 6-ounce skinless salmon fillets
- In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat.
- In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.
- In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
- Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus, passing the extra vinaigrette at the table.
- From A Donegal Son Returns, Recipe of the Day: April 2009
- Published March 2008





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