s ROAST SALMON WITH MUSTARD VINAIGRETTE *****
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s ROAST SALMON WITH MUSTARD VINAIGRETTE *****
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Ingredients
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Instructions *** 4-23-2011 excellent, used trader joes salmon filets, yummy, and sauce leftover *** Romulo Yanes By: Tracey Seaman From: Dinner Ingredients: * 1 1/2-pound wild salmon fillet * 3 tablespoons white wine vinegar * 2 tablespoons Dijon mustard * 4 hard-boiled eggs * 3 tablespoons finely chopped parsley Directions: 1. Preheat the oven to 400°. Place a 1½-pound wild salmon fillet skin side down on a parchment-lined shallow baking sheet; drizzle with 1 tablespoon extra-virgin olive oil and season with salt and pepper. Roast until beads of moisture form on the surface, about 8 minutes; let cool to room temperature. In a small bowl, whisk together 3 tablespoons white wine vinegar and 2 teaspoons dijon mustard, then whisk in 1/2 cup extra-virgin olive oil. Force 4 hard-boiled eggs through a fine sieve into the mustard vinaigrette; stir in 3 tablespoons finely chopped parsley. Serve with the salmon This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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