This refreshing vinaigrette is equally intended for the roasted salmon and the salad. The fragrant dressing is balanced between the pickled shallots and the sweetness from the fresh orange juice and the honey, perfect for a mild fish like salmon. The dressing is best when made in advance to allow all the flavors to marry. Keep refrigerated up to a week.
Recipe by Judy Kim
Makes 4 servings
INGREDIENTS
For the shallot vinaigrette:
- 1 large shallot, thinly sliced
- 1/4 cup apple cider vinegar
- zest of 1 orange
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon finely chopped parsley, more for garnish
- 1 teaspoon Jacobsen Salt Co. Kosher Sea Salt
- 1/2 teaspoon freshly ground Jacobsen Salt Co. Black Tellicherry Peppercorns
- 1 teaspoon Jacobsen Co. Raw Blackberry Honey
- 1/4 cup extra-virgin olive oil
For the salmon:
- 1 lb salmon filet, skin removed
- extra-virgin olive oil
- 1 teaspoon Jacobsen Salt Co. Kosher Sea Salt
- 1/2 teaspoon freshly cracked Jacobsen Salt Co. Black Tellicherry Peppercorns, more for finishing
- 1 lb arugula
PROCESS
To make the vinaigrette:
1. Trim ends of the shallot, cut in half lengthwise and thinly slice vertically for long strands. Transfer the shallots to a medium sized ball jar and add apple cider vinegar, orange zest, orange juice, parsley, kosher salt, black pepper, honey and olive oil. Stir well. Close jar and refrigerate for 1 hour, preferably overnight to soften and pickle the onions. Dressing will thicken with time.
To make the salmon:
1. Preheat oven 400°F with oven rack in the center.
2. Place salmon filet on a parchment lined rimmed sheet pan. Drizzle salmon with olive oil, about 1 to 2 tablespoons and rub all over. Season with kosher salt and black pepper. Roast until salmon is just cooked through and the flesh slightly firm to the touch, about 10 to 12 minutes or until desired doneness. Place on a wire rack to cool slightly while you prepare the salad. In a large mixing bowl, combine arugula with just enough dressing to coat.
3. For serving, transfer salmon to a platter or serve directly from the sheet pan. Spoon about half of the vinaigrette over the salmon and top with dressed arugula, finish with more freshly cracked black pepper and parsleys. Serve salmon warm or at room temperature with additional vinaigrette on the side.