Salmon with Balsamic Dijon Vinaigrette

Salmon has such an excellent flavor that you don’t need much to dress it up. The salmon itself is just cooked with a little sea salt, and then served with a dressing on the side.

12 oz wild-caught salmon
2 tsp dijon mustard
2 Tbsp balsamic vinegar
3 Tbsp hazelnut oil (or walnut oil or extra virgin olive oil)
1 Tbsp orange juice
sea salt

Slash the salmon skin a few times and sprinkle skin-side with a little coarse sea salt. Heat a pan over medium-high heat and cook the fish skin side down. It will stick and then should loosen up. Cook until fish is halfway cooked, about 5 minutes depending on thickness of fish. Flip fish over and place under the broiler (I use a cast iron frying pan, but you can move it to a cookie sheet if needed) until fish is cooked and skin starts to get crispy, about 5 minutes more.

Mix together oil, vinegar, mustard, and orange juice. Serve with fish. (The vinaigrette is also excellent with roasted beets).

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