Ocean-farmed Chilean Verlasso salmon is approved by the Monterey Bay Aquarium Seafood Watch as a “Good Alternative” to wild-caught salmon. It is available in many US supermarkets.
Ingredients
For the chive vinaigrette:
- 1/4 cup white wine vinegar
- 1 tablespoon minced shallots
- 2 tablespoons finely minced chives
- 1/4 teaspoon sea salt, or more to taste
- 1/8 teaspoon freshly cracked black pepper, or more to taste
- 2/3 cup extra virgin olive oil
For the salmon:
- 4 salmon steaks, about 1-inch thick (6 ounces each), skin on
- Sea salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Directions
Step 1
Make the vinaigrette: In a medium bowl, whisk together the vinegar, shallots, chives, salt, and pepper. When the salt has dissolved, whisk in the olive oil.
Step 2
Season the salmon steaks with salt and pepper.
Step 3
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the salmon steaks and sear until golden and caramelized on one side, about 3 minutes. Carefully flip the steaks over and cook for 3 minutes more. Remove and blot on a paper towel.
Step 4
Drizzle each steak with about 3 tablespoons of chive vinaigrette. Serve immediately.
Serves 4 — Recipe adapted from the Los Angeles Times, June 13, 2007