Seared Salmon + Lemon Dill Vinaigrette

I recently posted a recipe for seared salmon. Other than served raw in sushi or ceviche, searing the fish is really the only way I like it. It’s just so often served overcooked.

Here, you sear the salmon and serve it with an easy, delicious, lemon dill vinaigrette. Serve it with a spinach salad, or your favorite roasted vegetables.

Feeling fishy,

Josh


 

Seared Salmon + Lemon Dill Vinaigrette

serves 2

Vinaigrette: 

  • 1 bunch dill, chopped fairly finely
  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • 2 teaspoons dijon mustard
  • salt + lots of pepper

Salmon: 

  • two, 6oz salmon filets
  • salt + pepper
  • 1 tablespoon vegetable oil

How-to:

1. Make the vinaigrette by putting all the ingredients in a bowl and whisking, seasoning to taste with salt and pepper. Set aside.

2. Heat a heavy pan over high heat. I heated my pan for close to 10 minutes; it needs to be VERY hot.

3. Pat the salmon dry with a paper towel. Remove any remaining pin bones if the fishmonger didn’t already. (This video has a very clear “how-to” of that!)

4. Season each side of the salmon with salt and pepper. (And, as you get ready to cook the salmon, prepare for a very fast whirlwind. It cooks very quickly!)

5. When the pan is very hot, add 1 tablespoon of vegetable or peanut oil (do not use olive oil as it does not do well under high heat). Add the salmon fillets, skin-side down. Cook for 1 minute for a thin fillet, or 2 minutes for a thick fillet (more than 2 minutes and you might as well eat sandpaper). Then, flip and cook for the same amount of time. Do not press, poke or move the fish around. In order to get a nice sear, it needs to hang out in just one spot on the pan.

6. As soon as it’s done, remove it from the pan and plate it, spooning the vinaigrette over top.

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