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Pan-Roasted Salmon with
Citrus-Balsamic Vinaigrette

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

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La Belle Cuisine

Pan-Roasted Salmon with
Citrus-Balsamic Vinaigrette


Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
By Danny Meyer and Michael Romano, 1994, HarperCollins

“In this recipe, the salmon is seared on one side while the other
side is flash-roasted in a hot oven. The richness of the fish is set
off by the tangy and slightly sweet vinaigrette made with orange
juice, balsamic vinegar and herbs.”

Serves 4

Sauce
3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 anchovy fillet, very finely minced (optional)
2 tablespoons finely minced onion
2 teaspoons each coarsely chopped
parsley, basil, and mint
2 tablespoons finely minced orange zest
1/8 teaspoon kosher salt
Freshly ground black pepper

Salmon
Four 6-ounce skinless fillets of salmon
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil

1. Preheat the oven to 450 degrees F.
2. Combine all the sauce ingredients in a glass jar, cover tightly,
and shake vigorously. Reserve.
3. Season the salmon with salt and pepper to taste. In a skillet large
enough to hold all the salmon, heat the olive oil over high heat.
Place the salmon in the pan with its original skin side down.
Transfer the pan to the oven and roast for 8 to 10 minutes, until
medium rare, or longer if desired. Transfer the cooked salmon to
a serving platter and keep warm while finished the sauce.
4. Wipe out any olive oil remaining in the skillet and add the sauce.
Heat through for a few seconds over high heat, spoon the sauce
over the salmon and serve.

 "Alsace wines like Riesling, Tokay, Pinot Gris, and Sylvaner have
enough refreshing fruit and body to stand up to this recipe."

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