Pan-Fried Salmon with Citrus Vinaigrette
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
The vinaigrette and blanched asparagus can be refrigerated separately overnight. Bring both to room temperature before serving.
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.