Rhea's Rundown
This simple, yet flavor-packed vinaigrette is the perfect choice for savory salmon and fresh baby lettuce. It’s easy to make and doubles as a marinade for the fish. I used my favorite olive oil (see Kitchen Staple of the Week from last week's column), and my handy herb peeler to help expedite the process (see Kitchen Tool of the Week from A Healthier Halloween) As you can see from the picture I used organic grain mustard, which will provide a different look and texture than the Dijon mustard that’s called for. Like the first dish, this meal adheres to the Paleo diet guidelines, especially if you opt for sustainably wild caught Alaskan king salmon. You can supplement the meal nicely with smashed young potatoes for an additional side.
Ingredients – Serves 2
- ½ tablespoon Dijon mustard
- 2 teaspoons champagne vinegar or white wine vinegar
- 2 ½ tablespoons extra-virgin olive oil, plus more as needed
- 1 tablespoon shallot, minced
- 2 teaspoons fresh thyme, minced
- Kosher salt and freshly ground pepper
- 1 salmon fillet
- 3 cups mixed baby lettuces
Directions
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a small bowl, place the mustard. Whisk in the vinegar. Gradually whisk in 2 ½ tablespoons oil. Mix in the shallot and thyme. Season the vinaigrette to taste with salt and pepper. Brush a small baking dish with oil. Place the salmon in the dish, skin side down. Spoon ½ of the vinaigrette over the salmon. Let marinate for 15-20 minutes at room temperature, or refrigerate for up to 1 hour.
3. Roast the salmon until almost cooked through, about 15 minutes. Let it rest while preparing the salad.
4. In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between 2 plates. Cut the salmon in half and put one piece alongside the salad on each plate. Serve right away.
Adapted from: Kidd, Kristine. “Roasted Salmon with Thyme Vinaigrette.” Weeknight: Fresh + Fast. Weldon Owen, Inc. and Williams-Sonoma, Inc. California: San Francisco, 2011: Print.
Rhea Torreon
