Salmon steaks with cornichon vinaigrette
If you’ve read about “warm vinaigrette” dressing and wondering how to make them, here’s the answer. In no time at all, you get crispy salmon in a heady, sweet-and-briny sauce and next-to-zero carbs. Cornichons, tiny French pickled cucumbers, are available in most supermarkets and fancy food stores.
Serves 4
5 tablespoons extra-virgin olive oil
1/2 cup French cornichons, with their pickling liquid
4 wild salmon steaks (8 ounces each), with skin
- To prepare the vinaigrette, in a small saucepan, combine 4 tablespoons of the oil and 4 tablespoons pickling juice from the cornichons. Finely mince enough cornichons so that you have 6 tablespoons. Add them to the saucepan with a grinding of black pepper. Warm the mixture gently over low heat for 30 seconds and set it aside.
- Season both sides of the salmon with salt and pepper. In a large nonstick skillet over high heat, heat the remaining 1 tablespoon oil. Place the salmon steaks in the skillet and cook until they are browned and crisp on one side, about 3 minutes. Carefully turn the salmon over with a spatula and cook to the desired doneness, 2 to 3 minutes longer. (Do not overcook.)
- Remove the skin from the salmon and place the salmon steaks on individual plates or a large platter. Pour the vinaigrette into the same skillet that you just used to cook the salmon, to warm it slightly. Pour over the fish and serve immediately.
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
ORDER LOW CARB 1-2-3 from AMAZON.COM
