Pan-roasted salmon fillets with leek vinaigrette
Savor the delightful combination of pan-roasted salmon fillets and a tangy leek vinaigrette, crafted with olive oil, vinegar, chives, fresh parsley, red hot chili peppers, mustard, and capers. Elevate your dinner with this flavorful and nutritious dish that's perfect for any occasion.
Cook time 20 min
Prep time 15 min
Ingredients:
1/3 cup olive oil2 tbsp vinegar
2 tbsp chives
2 tbsp fresh parsley
2 red hot chili peppers
1 tbsp mustard
1 tbsp capers
2 leeks
1.50 lb salmon
Pan-roasted salmon fillets with leek vinaigrette is a delightful and flavorful dish that combines the richness of salmon with a zesty and herbaceous vinaigrette made from fresh leeks, chives, parsley, and a kick of red hot chili peppers. This recipe is not only delicious but also nutritious, making it a perfect choice for a weeknight dinner or a special occasion.
Instructions:
- In a medium bowl, whisk together the olive oil, vinegar, mustard, and a pinch of salt and pepper.
- Stir in the chopped chives, parsley, capers, and sliced chili peppers. Set aside to allow the flavors to meld.
- In a large skillet over medium heat, add 1-2 tablespoons of olive oil.
- Add the thinly sliced leeks and sauté until they become soft and slightly caramelized, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Season the leeks with a pinch of salt and pepper. Remove from the skillet and keep warm.
- In the same skillet, add another tablespoon of olive oil if needed and heat over medium-high heat.
- Season the salmon fillets generously with salt and pepper.
- Place the salmon fillets skin-side down in the hot skillet. Cook without moving them for about 3-4 minutes, allowing the skin to get crispy.
- Carefully flip the salmon fillets and cook for an additional 2-3 minutes, until the salmon is just cooked through and flakes easily with a fork.
- Arrange the cooked leeks on a serving platter or individual plates.
- Place the pan-roasted salmon fillets on top of the leeks.
- Generously drizzle the leek vinaigrette over the salmon and leeks.
- Garnish with additional fresh herbs if desired.
- Serve immediately. This dish pairs well with a side of steamed vegetables, rice, or a fresh green salad.
Tips:
- Ensure your salmon fillets are at room temperature before cooking for even cooking.
- Pat the salmon dry with paper towels to achieve a crispy skin.
- Don't overcrowd the pan when cooking the salmon; cook in batches if necessary.
- Use a non-stick or well-seasoned cast iron skillet for the best results.
- Make the vinaigrette ahead of time to let the flavors meld and intensify.
- Adjust the amount of chili peppers according to your heat preference.
- Be careful not to overcook the salmon; it should be just opaque in the center when done.
In conclusion, this pan-roasted salmon fillets with leek vinaigrette recipe offers a perfect blend of flavors and textures. The succulent and crispy salmon perfectly complements the tangy and vibrant leek vinaigrette, creating a dish that is sure to impress your family and friends. Enjoy this dish with a side of steamed vegetables or a light salad for a complete and satisfying meal.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 36g
Carbohydrates 16g
Fiber 2.47g
Sugar 4.83g
Fat 27g
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