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Broiled Salmon With Citrus Vinaigrette
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Ingredients
1 1/2 Pounds Salmon Filet
1 Tbs. Olive Oil
Salmon Spice Blend:
1/2 tsp. Oregano, dry or fresh
1/2 tsp. Granulated Garlic
1/4 tsp. Salt
1/4 tsp. Ground Pepper
| Citrus Vinaigrette:
1 Tbs. Olive Oil
4 Cloves Garlic
1/4 Onion, medium size
2 Sprigs Rosemary, fresh
1/2 tsp. Thyme, fresh or dry
1/4 tsp. Ground Pepper
1/2 tsp. Salt
1 Orange
5 Tbs. Orange Juice
3 Tbs. Red Vinegar
1 Tbs. Lime Juice
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Slice onion very thin; chop garlic.
Cut orange into segments.
Gather and measure all vinaigrette ingredients.
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Make sure to remove all bones from the salmon.
You can remove the skin if you wish.
Skin and bones can be removed at the fish counter.
Gather and measure fish spice ingredients.
Blend spice ingredients together.
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Cut salmon into 4 equal size portions.
Place oil into a 2 quart baking dish.
Place salmon into the dish.
Rub both sides of salmon into the oil.
Sprinkle top side with spice blend.
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Flip fish over and sprinkle the other side with spice.
You may not need all of the spice blend, but you will need most of it.
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Turn oven broiler on to high.
Let broiler heat up for a few minutes.
Place salmon on a middle shelf under the heat.
Close oven door and broil fish for 8-10 minutes.
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Remove salmon form oven; check for doneness.
Make a small slice into the fish and look inside.
Fish should be just cooked but not overcooked.
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While fish is cooking, make the vinaigrette.
Place a large pan onto the stove.
Turn heat to medium-high and add the oil.
Add onion and garlic to the pan.
Cook and stir ingredients for a couple minutes.
Onions should soften but not brown.
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Add rosemary, thyme, pepper and salt.
Cook and stir for another few seconds.
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Add remaining vinaigrette ingredients to the pan.
Bring ingredients to a boil.
Cook and stir ingredients for half a minute.
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Use the back of a spoon to crush the orange segments.
Remove vinaigrette from the stove.
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Pour vinaigrette over the fish.
You can serve the fish at this time or you can let it cool down to room temperature and serve it then.
You can also cool the fish down, cover it, and chill in the fridge for a few hours and serve it cold.
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