It’s been a couple of months since I cooked my favorite fish – Wild Pacific King Salmon. The fish has been out of season – I don’t recall this happening prior to this year. I was so elated when I saw that the Wild Salmon was back in my local supermarket.
I wanted to make a very quick and simple recipe (most of the salmon recipes I create are quick and simple). It takes under ten minutes to prep the ingredients and ten minutes to cook. The salmon is first pan seared skin side up and the tomatoes and vinaigrette is poured over the fish -the pan is then covered with a tight lid to create steam to wilt the tomatoes.
The end result of this dish is an invigorating sweetish citrusy taste with a moist but flaky fish. The sweetish taste of Campari tomatoes coupled with the tanginess of the lemon juice made for a heavenly tasting sauce. Serve this fish with a simple side dish of vegetables or even place on a bed of salad greens – I used asparagus sautéed in garlic and olive oil. Your palate will enjoy the amazing texture and flavor of this salmon. Enjoy.
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Vinaigrette Wild Salmon
A quick and easy recipe that is citrusy in flavor. Great for any weekday or weekend gourmet dinner.
- 2 pounds Wild Pacific King Salmon 4- 8 ounces fillet skin on
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 10 to 12 campari tomatoes quartered
- 3 tablespoons extra virgin olive oil
- 1 lemon juiced and zested (Use only two tablespoons of the juice and all of the zest in the vinaigrette)
- 1 small shallot finely chopped
- 2 cloves fresh garlic minced
- 1/2 tablespoon fresh oregano finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
MAKE THE VINAIGRETTE:
In a small bowl or a 2 cup measuring cup, add all the vinaigreete ingredients. Use a fork to combine thoroughly. Set aside.
Note: No need to fully emmulsify the vinaigrette. A slight creamy texture is okay.
FOR THE SALMON:
Rinse the salmon and dry thoroughly with paper towels. Season the salmon with the salt and black pepper, making sure the fish is seasoned back and front.
Note: You can have the fish skin removed if you are not a fan. Optional: Clean fish by soaking it in coldest tap water with the juice from one lemon – do not squeeze the lemon directly on the fish.
Heat 2 tablespoons olive oil in the non-stick frying pan over high heat.
Carefully add the fish skin side up in the hot oil. Sear for 2 to 3 minutes depending on the thickness of the salmon.
Use a spatula to carefully flip the salmon so that the skin side is now on the bottom. Sear for 2 to 3 minutes.
Add the tomatoes – spreading it into the crevices (any open space amongst the fish fillets).
Pour the vinaigrette over the fish (making sure each piece of fish gets some of the vinaigrette). Cover the pan with a tight lid. Reduce heat to medium and cook for two minutes. The tomatoes will become slightly wilted. Turn off the flame. Use a small spoon to scoop up vinaigrette and tomatoes to coat each piece of fish.
The fish will be flakey but very moist. Plate and serve. Enjoy.
Note: I served this with a very simple asparagus sautéed in garlic and olive oil.
The calories in this recipe is for an 8 ounce serving. Recommended serving size is usually 3.5 to 4 ounces. If you eat that small a portion the calories are about 325. The fat content in this recipe is the healthy kind – Omega 3 from the fish and the olive oil is a monounsaturated fatty acids.
You can use any kind of salmon, but you will need to adjust the searing cook time. The king salmon used in this recipe was approximately one inch thick.
I used Campari tomatoes for its sweetness. Cherry tomatoes can be substituted (and halved them instead of quartered since they are smaller).