Pan Seared Herb Salmon with Tarragon Vinegar
- 2-3 lbs. (Approximately half a side) fresh salmon with skin off
- 1 yellow lemon, cut into rounds or wedges
- 1 medium shallot (optional)
- 4 sprigs fresh thyme, clean leaves from stem
- 2 sprigs fresh sage, clean leaves from stem
- 1 sprig fresh marjoram, clean leaves from stem
- Sea salt (pink is my favorite)
- Ground fresh white pepper (optional)
- Sparrow Lane Garlic Olive Oil
- Sparrow Lane Tarragon Champagne Vinegar
- Preheat oven to 350 degrees.
- Using large knife gently cut through herbs with a rough
- Place salmon on a plate, lightly salt and pepper.
- Take a large skillet (non-stick is preferred), preheated to medium high.
- Add just enough olive oil to cover the bottom, oil will begin to smoke so hold pan off the burner.
- CAREFULLY lay the salmon fillet in the pan, pointed away from you, flesh side down.
- Place back on the burner and gently move pan to ensure the salmon does not stick.
- Cook for about 5 minutes (this is to develop a nice golden color—check by using tongs or a fork to gently lift and look).
- About the desired color: a little light is okay because it will get a bit darker in the oven.
- Use a fish spatula or large flat slotted spatula to gently turn the salmon over.
- Turn off the burner.
- Add to the pan the chopped/shaved shallots, chopped herbs and about 2 tablespoons of Sparrow Lane Tarragon vinegar (this will smoke and pop so be extra careful!).
- Place in the pre-heated oven and bake until desired. I like mine a little rare so about 8-10 minutes is good. Cooked all the way through is about 15 minutes. You will feel the flesh becoming firmer the more it cooks.
- When done, take out of the oven. Be careful!—the vinegar will come out of the oven rather strong so don’t lean in head first (!)
- Let it rest in the pan for a couple minutes, then place on serving platter and decorate with lemons and herbs. I like to add any remaining pan juice over the top and just a light splash of vinegar to bring out the aromatics.
- Can be served hot or cold, or rewarmed when needed.
- Serve the sea salt alongside for folks to add as they wish.
- Serve on bed of greens, rice or quinoa—which is yummy and so healthy too.