If you haven’t picked up on this yet, I’m quite the fan of salmon. It’s easy to make, tastes great, and is good for you. To add to my lovely salmon repertoire, I thought I’d give Food & Wine’s Pan-Fried Salmon with Citrus Vinaigrette (and Asparagus) a try.
Ingredients:
1 pound asparagus, stalks trimmed
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
1 medium shallot, minced
2 tablespoons snipped chives
Salt and freshly ground pepper
2 6-oz skinless salmon fillets
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| Ok. So I cut corners & bought OJ. shh |
1/4 cup lemon juice ends up being about 2 lemons
2 tablespoons fresh lime juice is equal to about one lime.
Heat a large pot of salted water over high heat. When the water is boiling, drop the asparagus in, and cook until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking process. Pat dry and transfer to a plate. Drizzle some olive oil over the asparagus and toss.
In a small saute pan, mix the orange, lemon, and lime juices and simmer over medium heat until reduced by half, about 10 minutes.
Pour into a bowl and let cool to room temperature. Whisk in the shallot, chives, and 1/4 cup olive oil. Season with salt and pepper.
Heat 1 1/2 tablespoons of olive oil over medium high heat. Season the salmon with salt and pepper
Add to the saute pan, skin side up.
Cook for 3 minutes and flip. The salmon should have a nice browned sear.
Cook for another three minutes until cooked through in the center. Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus.
Ah. I love any kind of citrus with asparagus and salmon, and this was no exception. It was a quick and easy recipe too, easily made on week days. The citrus vinaigrette would be great on raw spinach as well.
I absolutely love salmon and always have. It’s beyond tasty and I think the way you prepared it looks delish! But I only recently became an asparagus fan! I’ve only ever roasted it with a little salt and olive oil. But I think it will be super tasty with citrus!
The vinaigrette was tasty with the salmon, but it really did wonders for the asparagus. I ate the asparagus at room temperature with the citrus vinaigrette and really loved it. I hope you enjoy it as much as I did!
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This looks really excellent. I’m so intimidated by salmon because I worry about undercooking it, but I might just have to go for it after this.
Caelyn, Don’t let salmon intimidate you! If its ever undercooked, you just pop it back on the stove, skin side down for a minute or two!
This recipe is going to be the next one I will use to cook the salmon I have in the fridge. Thanks for sharing!