With a large bag of sweet tangerines in the house, I have been enjoying the lovely treats not only as a simple snack, but also as the idea behind several recipes this week. One of which was a simple roast chicken stuffed with halved tangerines, fresh herbs and onions–the other so far was this dish; pan-seared salmon filets topped with a simple citrus vinaigrette flavored with fresh dill. Citrus is at its peak this time of year and is a wonderfully fresh way to liven up a myriad of dishes–filling your kitchen with a wide variety of citrus fruits is a healthy way to flavor the season’s best recipes!
(To view this recipe, click on the blue title of the blog post above*)
Pan-Seared Salmon with Citrus-Dill Vinaigrette
Ingredients:
- 2 salmon filets (approximately 7 oz. each)
- olive oil
- salt and pepper
- For the vinaigrette:
- 1 shallot, thinly sliced
- zest and juice of 2 tangerines
- zest and juice of 1 large lemon
- 1 Tablespoon chopped fresh dill
- salt and pepper
- 2 Tablespoons olive oil
Directions:
- Heat a large non-stick skillet with 2 Tablespoons of olive oil over high heat. Add in the salmon filets that have been seasoned with a pinch of salt and pepper, and cook for 5 minutes per side, flipping once. (or until a nice crust is formed and the salmon is cooked to your likeness*)
- Stir the vinaigrette ingredients together; I like to let the vinaigrette sit for at least half and hour before using it. That way the flavors combine well and the shallots macerate a bit. Season to your taste with salt and pepper, and drizzle over the cooked fish.
Tagged: citrus juice, citrus vinaigrette, dill, fresh citrus juice, fresh dill, lemon juice, lemon zest, lemons, olive oil, pan-seared salmon, salmon, shallots, tangerine juice, tangerine zest, tangerines
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