Moroccan Salmon with Preserved Lemon Vinaigrette
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.
Servings 4
Calories 255kcal
Ingredients
- 3 Tablespoons cider vinegar
- 2 Tablespoons fresh lemon juice
- 2 Tablespoon preserved lemon peel minced
- 1 Tablespoon shallot minced
- 1 ½ teaspoons fish sauce
- 1 teaspoon sugar
- ½ 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 ¼ 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
Calories: 255kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 4mg | Iron: 1mg
