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.
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
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.
Season the salmon steaks with salt and pepper.
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.
Drizzle each steak with about 3 tablespoons of chive vinaigrette. Serve immediately.
Serves 4 — Recipe adapted from the Los Angeles Times, June 13, 2007