Bursting with the taste of fresh citrus and fresh herbs, this simple citrus vinaigrette is the perfect pairing for flaky, baked salmon fillets.  The idea is simple here: first, make the vinaigrette which consists of chopped shallots, oil, orange and lemon zest, white wine vinegar, and orange and lemon juices; allow this mixture to sit so that the shallots lightly macerate in the vinaigrette itself.  Once the fish is flaky and hot from the oven, you spoon some of the vinaigrette over the fish and serve it all with chopped, fresh herbs. Chervil or cilantro are mentioned int he recipe, but fresh thyme, chives or even chopped parsley work well, too.

(To view this recipe, click on the following link: http://www.finecooking.com/recipe/baked-salmon-with-citrus-vinaigrette)

 

Tagged: baked salmon, baked salmon with citrus vinaigrette, citrus vinaigrette, citrus zest, Fine Cooking, FineCooking.com, fresh herbs, lemon, lemon juice, navel orange, orange juice, salmon, shallots, white wine vinegar, wild salmon, zest