Recipes Pan-Fried Salmon with Citrus Vinaigrette 4.0 (78) Add your rating & review Cathal Armstrong loves salmon, especially because he grew up eating it on special occasions. He likes to pan-fry the fish fillets, then top them with an intense citrus vinaigrette made from a combination of fresh orange, lemon and lime juices. More Salmon Recipes By Cathal Armstrong Cathal Armstrong Dublin native, Cathal Armstrong is an eight-time James Beard Award-nominated chef and co-founder of nine Washington D.C. area restaurants and bars, including the celebrated Restaurant Eve in Alexandria, Virginia. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 8 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 Directions 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. Make Ahead The vinaigrette and blanched asparagus can be refrigerated separately overnight. Bring both to room temperature before serving. Suggested Pairing 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 structure—a combination that pairs perfectly here. Rate it Print