Artizone > Pan-Seared Salmon with Basil-Oil Vinaigrette
The Cook Book
PAN-SEARED SALMON WITH BASIL-OIL VINAIGRETTE
Quick & Easy Salmon - tastes the best
Recipe by: Emily Miller
Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband
INGREDIENTS - 4 servings
lb Salmon Filet, Skin on
Black Pepper Freshly Ground
2 Tablespoons Olive Oil
4 Tablespoons Basil Oil
2 Tablespoons Champagne Vinegar can substitute by any white wine / white balsamic vinegar
1 Tablespoon Mustard
Cup Basil Leaves only, plus a couple of leaves for garnish
Cut the salmon into 4 or 5 even-size filets and sprinkle with salt and pepper.
In a large nonstick pan, over medium-high heat, heat the olive oil. Place the salmon skin-side up and sear the bottom until golden, about 4 minutes.
Carefully turn the filets and sear the skin side for about 4 minutes longer. Turn the heat to low, cover the pan, and cook until just opaque throughout, about 10 minutes depending on the thickness of the fish.
Meanwhile, in the bowl of a mini-food processor, combine the basil oil, vinegar, mustard, basil leaves, and salt and pepper to taste.
Process until emulsified. Serve the salmon, with the vinaigrette spooned generously on top.
Serve with grilled asparagus or another accompaniment.
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