This salmon recipe from "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano (HarperCollins) is fast and easy to prepare. The salmon is baked in a vinaigrette of balsamic vinegar, orange juice, Dijon mustard, and fresh herbs (parsley basil and mint). Not only is it a quick-cooking recipe, it also is low calorie and low carb. That's a win-win situation!
Makes 4 servings Salmon with Citrus-Balsamic Vinaigrette.
Recipe reprinted with permission from The Union Square Cafe Cookbook by Danny Meyer and Michael Romano (Ecco).
- 1/4 cup fresh orange juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon grainy or Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon finely minced shallot
- 1 small clove garlic (peeled and forced through a press)
- 2 teaspoons finely chopped parsley
- 2 teaspoons finely chopped basil
- 2 teaspoons finely chopped mint
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
- 1 1/4 pounds salmon fillet
In a pint jar with a lid, place 1/4 cup fresh orange juice, 2 tablespoons balsamic vinegar, 1 teaspoon grainy or Dijon mustard, 1 tablespoon olive oil, 1 teaspoon finely minced shallot, 1 small clove peeled and pressed garlic, 2 teaspoons finely chopped parsley, 2 teaspoons finely chopped basil, 2 teaspoons finely chopped mint, 1/8 teaspoon salt, and freshly ground black pepper to taste. Screw on the lid and shake well to blend.
Heat oven to 450 F. Place 1 1/4 pounds salmon fillet in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 8 to 12 minutes per inch of thickness (measured at the thickest part), or until cooked through.
Spoon the remaining vinaigrette over each serving of cooked fish.
Nutrition facts per serving: Calories 276; Protein 26g; Fat 17g; Carbohydrates 4g; Sodium 140mg; Saturated fat 4g; Monounsaturated fat 8g; Polyunsaturated fat 3g; Cholesterol 84mg
Recipe Source: "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano (HarperCollins). Reprinted with permission.
More About Baking Salmon
If the salmon is frozen, thaw it in the refrigerator. Rinse the fish and pat dry with paper towels. Cut larger pieces of salmon into serving-size pieces. Bake salmon fillets or steaks, uncovered, for 4 to 6 minutes per 1/2-inch thickness. For a dressed whole salmon, bake for 6 to 9 minutes per 8 ounces of fish. To test for doneness, insert a fork into the salmon and gently twist. The salmon is done as soon as it begins to flake. Be sure to test at the minimum baking time. When done, the salmon will be opaque with milky-white juices.
To skin a raw fish fillet, using a sharp knife, slide the knife just under the skin on one side. Grab the skin with one hand and continue to slide the knife between the fillet and the skin, pointing the knife slightly toward the skin. Discard the skin.