This is a recipe for sauteed salmon with preserved lemon vinaigrette. Simply seasoned with salt and pepper, salmon gets a lively boost of flavor from the Preserved Lemon Vinaigrette. A quick and easy salmon meal with a very elegant feel and fresh flavors.
After a long creamy, cheesy, stewy Winter hiatus, Salmon Saturday is back.
If you’re like me, I can feel myself moving away from Winter comfort foods and shifting towards lighter fresher meals. Even with a brand new layer of a snow on the ground this morning.
A quick moving storm rolled through town last night leaving us with a heavy white blanket of fresh snow.
But even this snow has a Spring feel to it. The dry powdery Ivory Snow Flakes we see from the frigid temperatures of Winter has now arrived as a much heavier product. Our grassy areas are soaking up the moisture and the sidewalks, streets and gutters are running full with slush and water.
This was taken out our bedroom window early this morning. The sun will soon rise, this snow will melt by midday and my little crocus bulbs will have pushed stems closer to the surface of the ground to produce the first blooms of spring. Cue the Robins please.
Moroccan Salmon Recipe
From the latest issue of Food and Wine Magazine comes this Moroccan inspired salmon recipe. Pan seared salmon (they featured Idaho trout), simply seasoned with salt and pepper, gets a lively boost of flavor from the Preserved Lemon Vinaigrette.
A quick and easy meal with a very elegant feel and fresh flavors.
Recipe for Sauteed Salmon with Preserved Lemon Vinaigrette
I hope you give this sauteed salmon recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite pan sauteed salmon recipe, let me know, I’d love to give it a try.
More tasty fish recipes:
- Heavenly Halibut, Broiled Halibut Filets
- Red Lion Inn Swordfish
- Orange Roasted Salmon with Caper Sauce
Salmon with Preserved Lemon Vinaigrette
Ingredients
- 3 Tablespoons cider vinegar
- 2 Tablespoons fresh lemon juice
- 2 Tablespoon preserved lemon peel minced
- 1 Tablespoon shallot minced
- 1 1/2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/2 Cup grape seed oil
- 1 Tablespoon fresh parsley chopped
- Salt and pepper to taste
- 4 salmon filets
- butter lettuce
Instructions
- In a bowl whisk the vinegar, lemon juice, preserved lemon, shallot, fish sauce and sugar. Whisk in 1/4 cup of the oil. Stir in the chopped parsley and season with salt and pepper.
- Season the salmon with salt and pepper. In a large skillet heat 2 tablespoons of the oil until shimmering. Add the salmon skin side down and sprees with a spatula to flatten. Cook until the skin is crisp. Flip the fillets and cook until the fish is cooked and flaky.
- Set the salmon on plates on a few leaves of the lettuce. Drizzle on the vinaigrette. Serve and pass the remaining vinaigrette at the table.
Nutrition
Salmon with Preserved Lemon Vinaigrette…It’s what’s for Dinner.
I loved the lemon vinaigrette. I served with steamed broccoli. First recipe I made with my own preserved lemons. I am a believer. Healthy never tasted so good.
Good Morning Jackie
Thanks so much for your note and your kind words. And I’m thrilled you liked the lemon vinaigrette.
I’ve made my own preserved lemons in the past – fun to do isn’t it? And a very inexpensive process compared to purchasing them.
Make it a delicious day.
This is salmon country and I love the idea of using the preserved lemon with it. I still have a big jar of them in my frige. Nice photos! 🙂
We thought it was a great combo Pat. Thanks for stopping in and the comment. Always love my new visitors.
This sounds amazing! We eat a lot of salmon since we live in Seattle with amazing access. Bookmarking this one!
Thanks Alyssa. Hope you enjoy it.
This looks AMAZING!! I love salmon but don’t make it nearly enough….and that lemon vinaigrette looks delicious! Thanks so much for sharing at SNF – I will definitely be making this soon!!
I’ll have to try this recipe as I still have a few preserved lemons from when I made them. Thanks for sharing the recipe. Unfortunately, I can’t give up comfort food just yet as we still have over a foot of frozen snow on the ground and had more this morning.
We’re still in Winter here also, with just a smattering of Spring days. Thanks Karen.
yum! i can eat salmon any time of the year!
Me too, I try to eat it once a week. Whether I want to or not. 🙂
Lovely dish! I’ve never used preserved lemons in a vinaigrette, and I wonder why not. I’ll bet the flavor is terrific! We’re transitioning to lighter meals, too, so this is perfect. Thanks.
Thanks John. Always love hearing from you.