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.
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.
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