Start to finish: 25 minutes
For the Salmon:
1 tablespoon olive oil, plus more for brushing
4 (6-ounce) fillets of salmon, 1-inch thick, skin on if desired
Salt and pepper for tasting
For the Tarragon Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced shallots
1 teaspoon Dijon mustard
Coarse or kosher salt and freshly ground pepper to taste
Preheat the oven to 425 degrees F. Heat a heavy, ovenproof skillet over high heat and add 1 tablespoon of the olive oil.
Brush some olive oil over each piece of salmon, and season with salt and pepper. Add the salmon to the pan, skin side down (if relevant). Allow to sear, without moving, in the pan for about 3 minutes. Transfer to the oven and roast for 5 to 8 minutes, until done to your liking.
While the salmon is cooking, in a small container combine the ¼ cup olive oil, orange juice, lemon juice, tarragon, shallots, Dijon mustard, and salt and pepper. Shake to combine.
Transfer the fish to a serving platter or individual plates. Shake the vinaigrette to remix it, and then pour it over the fish. Serve hot or warm.
Nutrition information per serving: 285 calories; 128 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 109 mg cholesterol; 605 mg sodium; 2 g carbohydrate; 0 g fiber; X g sugar; 37 g protein.
Katie Workman, Associated Press