Recipe: Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette

Here is a main course recipe using balsamic vinegar that I have not tried. I think I will because it sounds really good:-)!!

Pan-Roasted Salmon With Citrus-Balsamic Vinaigrette
Source: The Union Square Caf Cookbook
Serves 4

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.

For Sauce:

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
3/4 cup fresh orange juice

For Salmon:
4 (6-ounce) skinless fillets of salmon
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil

Preheat the oven to 450 degrees F.

Combine all the sauce ingredients in a glass jar, cover tightly, and shake vigorously. Reserve.

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 finishing the sauce.

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.