Monday, January 31, 2011

Pan-Seared Salmon with Citrus Herb Vinaigrette

1 t minced orange zest
1/4 c orange juice
1 t minced lime zest
6 T lime juice
2 t honey or to taste
1 1/2 t dried basil
1 1/2 t chopped fresh mint
1/2 t each kosher salt and black pepper, or to taste
1/4 canola oil

Combine all ingredients in a medium bowl and blend thoroughly. Taste and adjust seasoning as needed with salt, pepper, or honey. Set aside.

2 8 oz salmon fillets
kosher salt and black pepper

Season fish well with salt and pepper. Heat 2 T oil in a non-stick skillet until very hot. Lay fish in skillet, skin side up. Sear, about 5 minutes. Carefully turn fish over and sear another 5-6 minutes or until fish is opaque and flakes easily with a fork. Remove from heat. Place a fillet on each plate and drizzle with citrus vinaigrette.


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