A friend generously shared some salmon with us that he caught on a charter in Lake Michigan and I decided to cook it for dinner tonight. I prepared it very simply. I always soak fish in milk for 30 minutes or so. I dried the fish off, tossed it in a zip lock bag with a little flour, cornmeal, and lemon pepper and pan fried it in a cast iron skillet with a little canola oil and butter. Fish cooks very quickly so make sure the other components of your dinner are near ready when you start cooking your fish. But this post is about the citrus Vinegarette that I decided would be light, refreshing and would add a little interest to the salmon.
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
1/4 cup fresh squeezed lime juice
1 T honey
1 medium shallot minced
2 T fresh parsley chopped
5 T olive oil
salt and pepper to taste
Combine the orange, lemon and lime juices in a small sauce pan and simmer until reduced by half.
Pour the citrus reduction into a bowl to cool. Meanwhile, mince the shallot and parsley.
Once the the reduction has cooled whisk in the honey, shallots and parsley and salt and pepper.
Slowly pour in the olive oil while whisking.
Drizzle a tablespoon of the Vinegarette over each piece of salmon and put the Vinegarette on the table so you can add more if desired.
Oven roasted potatoes, Brussels sprouts and pan fried salmon with citrus Vinegarette. It’s what was for dinner.
Any left over Vinegarette will be great served as a dressing for salad.