Salmon with Dijon vinaigrette

    (11)
    1 hour 35 min

    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!


    7 people made this

    Ingredients
    Serves: 6 

    • 125ml white wine vinegar
    • 1 1/2 tablespoons Dijon mustard
    • 1 tablespoon lemon juice
    • 1 tablespoon dried Italian herbs
    • 4 sprigs fresh rosemary
    • 1 teaspoon dried tarragon
    • 1 tablespoon capers, drained
    • 1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
    • 675g salmon fillets
    • freshly ground black pepper to taste
    • 4 Kalamata olives, pitted and sliced

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr35min 

    1. In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian herbs, rosemary, tarragon, capers and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
    2. Preheat oven to 190 C / Gas 5.
    3. Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (7)

    by
    7

    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.  -  11 Aug 2004  (Review from Allrecipes US | Canada)

    by
    4

    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!  -  15 Mar 2005  (Review from Allrecipes US | Canada)

    by
    3

    My husband liked this recipe but I didn't really care for it.  -  30 Nov 2004  (Review from Allrecipes US | Canada)

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