Pan Roasted Salmon with Orange Vinaigrette
Gourmet, June 1995
Pan Roasted Salmon with Orange Vinaigrette
Gourmet, June 1995
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1/2 cup fresh orange juice 1/2 cup balsamic vinegar 2 tablespoons minced white onion 1 anchovy fillet, drained and minced 1 tablespoon finely grated orange zest 2 teaspoons coarsely chopped fresh parsley 2 teaspoons coarsely chopped fresh basil 2 teaspoons coarsely chopped fresh mint Kosher salt freshly ground pepper 1 large bunch baby spinach (about 4 ounces), stemmed 1 medium fennel bulb, halved, cored and thinly sliced crosswise 1 small head of radicchio, torn into 2 inch pieces 2 tablespoons pure olive oil four 6 ounce skinless salmon fillets Directions: Preheat the oven to 450°F. In a nonreactive bowl, combine the orange juice, balsamic vinegar, extra virgin olive oil, onion, anchovy, orange zest and fresh herbs. Season with salt and pepper. Place the spinach, fennel and radicchio in a heatproof bowl. In a large nonreactive ovenproof skillet, heat the pure olive oil. Season the salmon fillets with salt and pepper and add them to the skillet, skinned side down. Cook over high heat for 1 minute. Transfer the skillet to the oven and roast the salmon until just cooked through, about 6 minutes. Remove to a plate. Wipe out the skillet and add the reserved dressing. Bring to a simmer over high heat, then pour the hot dressing over the greens and toss to mix. Arrange the slightly wilted greens on 4 plates, set a piece of salmon on top and serve. Serves 4.
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