citrus balsamic baked salmon

Citrus-Balsamic Baked Salmon

Fish Recipes

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Partake in a sample of New York City with this citrus-balsamic prepared salmon recipe from Danny Meyer's "Association Square Bistro Cookbook." Salmon filets heat in a vinaigrette made with Dijon mustard, squeezed orange, balsamic vinegar, and new spices for a somewhat sweet, marginally pungent, and home grown flavor that is great tasting and congrats.

Cooking 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

Cooking Direction

    1. Accumulate the fixings. Preheat stove to 450 F.
    2. In a 16 ounces container with a cover, add the squeezed orange, balsamic vinegar, olive oil, garlic, parsley, basil, mint, mustard, shallot, salt, and pepper. Screw on the top and shake well to mix.
    3. Place the salmon in a foil-lined container and spoon a tad bit of the vinaigrette over the fish. Prepare for 8 to 12 minutes for every inch of thickness (estimated at the thickest part), or until cooked through.
    4. Spoon the leftover vinaigrette over each serving of cooked fish.