Herbed salmon with red onion & caper vinaigrette

My grandmother says she was a pig in a past life because NO ONE loves corn as much as she does. I think I might have been salmon, because I cling to it with ferocious adoration. Wait, would that make me a cannibal? Weird.

I don’t care. It’s my favorite food. If I had to eat ONE thing for the rest of my life, salmon would be it. Protein and good omega-3 fats plus amazing flavor will makes for a joyful me. Simply broiled or seared is my go-to method, because I’m in love with its crackly exterior and it’s all I need. Wait does this mean that according to my grandmother’s theory that I’d be a cat because cats eat salmon? Because that’s inaccurate.

I’m confusing myself. All I’m trying to say is I love salmon plain, but sometimes I love to dress it up a bit, literally. Salmon is inherently fatty and subsequently rich tasting, and the way we balance this is by using acid. Thus, we use a vinaigrette.

This recipe is one of my favorites because it’s easy and approachable for the home cook, and because it can be prepared in advance and served at room temperature. The dressing can be prepared a couple days ahead. It’s inspired by a recipe in the Food52 Genius Recipes cookbook, in which the salmon is baked on salt. To be honest, I tried the salt method and didn’t really see the appeal. Baking it simply gets the job done.

salmon

The vinaigrette is also great for salads or chicken or tacos, so know that your leftovers can be utilized further. So go make this, and be a salmon, or a cat, or a pig, or whatever animal you took form of in your past life.

Herbed salmon with red onion caper vinaigrette
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Ingredients
  1. 1/2 cup olive oil
  2. 1/4 cup sherry vinegar (or red wine vinegar)
  3. 2 teaspoons Dijon mustard
  4. 1 red onion, thinly sliced
  5. 1 tablespoon capers, drained
  6. 1 teaspoon chopped fresh basil
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon freshly ground black pepper
  9. 2 pounds salmon fillet (whole or portioned), pin bones removed, with skin intact
  10. 1 tablespoon mixed minced fresh herbs, such as tarragon, basil, flat-leaf parsley and thyme
  11. 1 tablespoon fennel seeds, cracked
  12. 1 teaspoon kosher salt
  13. 1/2 teaspoon freshly ground black pepper
Instructions
  1. First make the vinaigrette. In a small bowl, whisk together the oil, vinegar and mustard. Stir in the onion, capers, basil, salt, and pepper. Cover, and refrigerate until you are ready to serve. The vinaigrette can be made up to two days ahead.
  2. To prepare the salmon, rub the fillet with the minced herbs and fennel seeds. Season with salt and pepper. At this point, the salmon can be covered and refrigerated overnight.
  3. Set the oven at 400 degrees F. In a large roasting pan or baking sheet, place the salmon, skin side down.
  4. Bake for 25-30 minutes, or until the salmon is opaque on the outside, and cooked on the inside, about 140-150 degrees on an internal read thermometer.
  5. To serve, use a fish spatula to remove the salmon onto a plate. Remove the skin and portion the salmon onto plates. Spoon some of the vinaigrette over each portion and serve.
Notes
  1. Double this recipe if you need to, if you're serving more people.
Ashley Pardo http://ashleypardo.com/
  1. Santiago Pardo

    July 11th, 2016 at 4:53 pm

    HEY SWEETHEART AS YOU KNOW I AM ALSO A FAN OF SALMON THE SIMPLER THE BETTER.
    YOUR RECIPE SOUNDS AND IT WILL TASTE DELICOUS, I WOULD LIKE TO TRY IT SOMETIME !!!!.LOVE DAD

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