Pan Roasted Salmon with Citrus-Balsamic Vinagrette

posted by Sue Freeman 08-02-98 9:43 PM

Pan Roasted Salmon with Citrus-Balsamic Vinaigrette
Prepared in: K3985--Nesco 4-Qt. Roaster
Makes 4 Servings

4 6-ounce skinless fillets of salmon
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil

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 coarsely chopped parsley
2 teaspoons coarsely chopped basil
2 teaspoons coarsely chopped mint
2 tablespoons finely minced orange zest
1/8 teaspoon kosher salt
Freshly ground black pepper

Preheat the oven to 450 degrees.

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 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.

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