Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette

submitted by Jeanne Milligan

preparation time: about 15 minutes

serves 6

½ cup fresh orange juice

¼ cup good quality balsamic vinegar

½ to ¾ cup extra virgin olive oil

2 anchovy fillets, very finely minced

1 small shallot, finely chopped

½ cup Italian parsley, chopped

coarse salt, and freshly ground black pepper

4 6-ounce salmon fillets

2 tablespoons olive oil

Heat oven to 450 degrees.

Combine all the first 6 ingredients in a glass jar, cover tightly, and shake vigorously. Reserve this citrus-balsamic vinaigrette.

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. Place the salmon in the pan with 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 finishing the sauce.

Pour off any olive oil in the skillet and pour in the reserved vinaigrette. Heat through for a few seconds over high heat and then spoon the sauce over the salmon.