Salmon with Tomato Vinaigrette

I’ve mentioned before that I wish we had more fish on the meal plan.  It’s so good for you, and it’s typically very quick to cook.  Unfortunately, it’s also expensive (I try to spend less than $6 a pound), and certain varieties of fish do not go over well with the family.  

Salmon is one of those varieties – Tess and I love it, but the other members of the family – meh, not so much.  But, when I started serving it with this tomato vinaigrette, I converted three more members of the family.

This tomato vinaigrette is the star of the show.  I use is as a sauce on the fish, and serve the fish with rice pilaf and grilled asparagus.  The vinaigrette adds this delicious, fresh, and slightly rich flavor to the fish.  It could be used over any kind of fish as well as chicken, but I have always used it over steamed salmon.

Wild salmon from Canada was on sale this week, so we bought some.  I honestly don’t know if there is a health concern with farm-raised or wild caught fish or not.  I have read that the Norwegian farm raised has been tested as the best.  Either way, I buy salmon fillets, I have bought the steaks in the past, but found them more difficult to cook due to being thicker.

You could definitely have this meal on the table in 30 minutes, but if you have the time, it’s better if you can make the vinaigrette a couple hours in advance or the night before you serve it.

If you’ve never cooked salmon before, I’ll share the way that I do it.  I “steam” the salmon so that it’s cooked but not dried out.  

1. Pre-heat your oven to 350 degrees.
2. Spray your broiler pan with cooking spray.
3. Put the fillets on the pan skin side down and lightly oil them with olive oil.  Sprinkle with salt and pepper.  
4. Put the pan in the over on the middle rack.  Add 1-2 cups of water to the broiler pan (adding now keeps it from spilling when you are moving it).
5. Close oven and change temp to broil (if you use high, make sure to set your timer for 2-3 minutes to check it).
6. Broil salmon until it the flesh has turned a lighter shade on top, and edges are slightly browned.

Note:  if you end up with any leftover salmon, it’s really yummy added to a salad.  Just flake with a fork.

Serve with tomato vinaigrette, recipe below.

Tomato Vinaigrette

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Prep Time 10 mins

Total Time 15 mins

Ingredients

  

• 1 tablespoon Dijon mustard
• 1/2 cup olive oil
• 2 tablespoons scallions finely chopped
• 2 tablespoons cilantro freshly chopped
• 1 pinch hot red pepper flakes
• 3 tablespoons rice vinegar
• 1/2 cup tomatoes diced and peeled
• 2 tablespoons gingerroot grated
• 1 tablespoon light soy sauce
• 1 teaspoon fresh thyme or 1 teaspoon dried thyme

Instructions

 

• Put the mustard and vinegar into a mixing bowl, add the oil, whisking in vigorously.
• Stir in remaining ingredients except the thyme.
• Keep the sauce at room temperature.
• Add the thyme just before serving, whisk and serve over steamed fish or with chicken.

Notes

I use more tomatoes - about 1 cup, and less olive oil - about 1/3 cup, we prefer it that way.