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.

Course Main Course Seafood

Cuisine Morrocan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 255kcal

Author Lea Ann Brown

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