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La Belle Cuisine
Pan-Roasted Salmon with
Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
By Danny Meyer and Michael Romano, 1994, HarperCollins
this recipe, the salmon is seared on one side while the other
side is flash-roasted in a hot oven. The richness of the fish is set
off by the tangy and slightly sweet vinaigrette made with orange
juice, balsamic vinegar and herbs.”
cup fresh orange juice
cup balsamic vinegar
tablespoons extra-virgin olive oil
anchovy fillet, very finely minced (optional)
tablespoons finely minced onion
teaspoons each coarsely chopped
parsley, basil, and mint
tablespoons finely minced orange zest
teaspoon kosher salt
ground black pepper
6-ounce skinless fillets of salmon
ground black pepper
tablespoons olive oil
Preheat the oven to 450 degrees F.
Combine all the sauce ingredients in a glass jar, cover tightly,
shake vigorously. Reserve.
Season the salmon with salt and pepper to taste. In a skillet large
enough to hold all the salmon, heat the olive oil over high heat.
the salmon in the pan with its original skin side down.
Transfer the pan
to the oven and roast
for 8 to 10 minutes, until
medium rare, or longer if
desired. Transfer the cooked salmon to
a serving platter and keep warm
while finished the sauce.
Wipe out any olive oil remaining in the skillet and add the sauce.
Heat through for a few seconds over high heat, spoon the sauce
salmon and serve.
wines like Riesling, Tokay,
Pinot Gris, and Sylvaner have
enough refreshing fruit
and body to stand up to this recipe."
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