LOCATION: Recipes >> Fish >> Salmon 17
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Salmon 17
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Salmon Slices with Walnut or Hazelnut Vinaigrette
Serves 6
7 tablespoons walnut or hazelnut oil
6 salmon medallions, 3/4 inch thick
Salt
Pepper
2 shallots chopped very fine
2 tablespoons finely chopped walnuts or chopped toasted hazelnuts
1 1/2 tablespoons balsamic vinegar
Brush the skillet with one tablespoon of the oil. Heat it well
and sear the salmon pieces on one side. Turn them over, season
with salt and pepper, and sear the other side. Cover and let the
fish cook in the hot pan, in its own juices and off the heat, for
6 to 8 minutes. Remove to a dish.
Add the remaining oil to the skillet. Squeeze the shallots in the
corner of a towel and add them. Add the walnuts or hazelnuts (the
same flavor as the oil), the vinegar and salt and pepper. Whisk
well to homogonize and pour evenly over the pieces of fish. Serve
lukewarm or marinate overnight and serve cold the next day.
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