Salmon With Citrus-Balsamic Vinaigrette

Fried salmon fillets on plate
Jim Norton / Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
350 Calories
21g Fat
6g Carbs
32g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 350
% Daily Value*
Total Fat 21g 27%
Saturated Fat 4g 19%
Cholesterol 89mg 30%
Sodium 187mg 8%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 32g
Vitamin C 14mg 71%
Calcium 32mg 2%
Iron 1mg 4%
Potassium 606mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, but it also is low-calorie and low-carb. That's a win-win situation!

Recipe reprinted with permission from The Union Square Cafe Cookbook by Danny Meyer and Michael Romano (Ecco).

Ingredients

  • 1/4 cup freshly squeezed orange juice, from 1 orange

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon olive oil

  • 1 clove garlic, pressed

  • 2 teaspoons finely chopped parsley

  • 2 teaspoons finely chopped basil

  • 2 teaspoons finely chopped mint

  • 1 teaspoon grainy or Dijon mustard

  • 1 teaspoon finely minced shallot

  • 1/8 teaspoon salt

  • Freshly ground black pepper, to taste

  • 1 1/4 pounds salmon fillet

Steps to Make It

  1. Gather the ingredients. Preheat oven to 450 F.

  2. In a pint jar with a lid, add the orange juice, balsamic vinegar, olive oil, garlic, parsley, basil, mint, mustard, shallot, salt, and pepper. Screw on the lid and shake well to blend.

  3. Place the salmon 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.

  4. Spoon the remaining vinaigrette over each serving of cooked fish.

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.

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