Recipe by DAGNYH
"White wine vinegar, Dijon mustard, and herbs make this a truly memorable way to cook salmon. I made it the other night and everyone said that it was the best fish they'd had!"
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white wine vinegar
1 1/2 tablespoons
oil-packed sun-dried tomatoes, drained and sliced
1 1/2 pounds
freshly ground black pepper to taste
kalamata olives, pitted and sliced
Wow! Very easy to make and it was a hit with my husband! I baked the salmon for about 15 minutes in the marinade and then removed the salmon from the marinade and baked it another 10 minutes on a baking sheet.
I made the vinaigrette part for a salad. I didn't use the sun-dried tomatoes, but added some parmesan and a little splenda to taste. Pretty good for a lo-cal salad dressing. Next time I think I will omit the lemon juice though, because it was a bit tart (hense the splenda), but then again it wasn't meant to be a salad dressing. Also, rinse the capers! They are very briny!
My husband liked this recipe but I didn't really care for it.
I made this for a dinner party the other night and everyone loved it. It is incredibly easy to make and flexible - I added more olives and tomatoes
A really good recipe and easy to make. You can prepare the marinade ahead of time and it makes the evening cooking easy.
Hmmm. I think this marinade is delicious. I think it is better suited, though, for a white fish like Grouper. I would def. make it again on another fish... just not Salmon.. (I buy Wild Caught Sockeye... maybe farm raised would have been better..) Thanks for the recipe. I will try it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon with Dijon Vinaigrette
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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