Name: Pan-roasted salmon fillets with leek vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 75.08 gm olive oil, divided; 40.00 ml white wine vinegar; 40.00 ml finely chopped fresh chives; 40.00 ml fresh flat-leaf parsley; 1 long red chilli, finely chopped; 23.40 gm Dijon mustard; 23.40 gm wholegrain mustard; 20.00 ml capers, coarsely chopped; 2 large leeks (about 170g each), trimmed, washed, white and pale green parts only; 4 (about 180g each) skin-on salmon fillets, skin scored

Pan-roasted salmon fillets with leek vinaigrette

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Pan-seared salmon with leek vinaigrette: A crispy delight to dazzle loved ones.

Ingredients:

75.08 gm olive oil, divided
40.00 ml white wine vinegar
40.00 ml finely chopped fresh chives
40.00 ml fresh flat-leaf parsley
1 long red chilli, finely chopped
23.40 gm Dijon mustard
23.40 gm wholegrain mustard
20.00 ml capers, coarsely chopped
2 large leeks (about 170g each), trimmed, washed, white and pale green parts only
4 (about 180g each) skin-on salmon fillets, skin scored

Instructions:

Combine 1/4 cup of oil with vinegar, chives, parsley, chili, Dijon mustard, wholegrain mustard, and capers in a medium bowl. Season with salt and freshly ground black pepper to taste.
1. Boil salted water in a large pot and prepare a bowl of iced water. Add leeks to pot and simmer for 10 minutes until tender. Transfer leeks to iced water to cool completely. Drain, halve lengthways, remove outer layers, and separate into ribbons. Toss with 2 tablespoons of dressing in a large bowl.
Preheat a large, heavy non-stick frying pan over medium-high heat. Drizzle the remaining 1 tablespoon of oil into the pan and swirl to coat. Once the oil is shimmering, add the salmon fillets skin-side down. Cook for 4 minutes until the skin is crisp and dark golden. Flip the salmon and cook for an additional 1-2 minutes or until just opaque with a rosy center. Transfer the salmon to a piece of kitchen paper to drain briefly.
Arrange the leeks evenly on 4 dinner plates and place a piece of salmon on top of each portion. Drizzle the remaining vinaigrette around the plates and serve immediately.

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