Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette

Citrus-Balsamic Vinaigrette:
3/4 cup orange juice (fresh squeezed is best)
1/2 cup balsamic vinegar
2 TBS extra-virgin olive oil
2 TBS fine-minced onions
2 tsp coarse-chopped parsley
2 tsp coarse-chopped basil
2 tsp coarse-chopped mint
2 TBS fine-minced orange zest
1/4 tsp kosher salt
1/2 tsp fresh-ground black pepper

Pan-Roasted Salmon:
4 (6-ounce) skinless fillets of salmon
1 1/2 tsp kosher salt
1 TBS fresh-ground black pepper
2 TBS olive oil

To make vinaigrette:

Preheat oven to 450 degrees. Combine all ingredients in a glass jar, cover tightly with a lid or with plastic wrap, and shake vigorously. Set aside.

To make salmon:

Season all sides of the salmon with salt and pepper. In a nonreactive ovenproof skillet large enough to hold all the salmon in one layer, heat the olive oil over high heat until a drop of water sizzles when it hits the oil. Place the salmon in the pan with its original skin side down. Leave on the heat 2 minutes.

Using an oven mitt, transfer the pan to the oven and roast 8 to 10 minutes, which should result in the salmon being medium rare. If you want your fish a little more well-done, leave it in the oven a minute or two longer.


Again, using the oven mitt, remove the pan from the oven. Using a large heat-proof spatula, remove the cooked salmon to a serving platter or to dinner plates. Cover platter or plates with an aluminum foil tent while finishing .

Using a wad of paper towels, carefully wipe out any olive oil remaining in the skillet and put the pan back on the stove over high heat. Shake the vinaigrette in its jar again, and pour it into the hot pan. Heat through 30 seconds or until it just begins to bubble. Spoon the sauce over the salmon and serve. Makes 4 servings.

Per serving: 400 calories, 53 percent calories from fat, 34 grams protein, 11 grams carbohydrates, .77 grams total fiber, 23 grams total fat, 94 milligrams cholesterol, 673 milligrams sodium.

Pam
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