Title: Salmon Slices with Walnut or Hazelnut Vinaigrette
Categories: Fish Salmon
Yield: 1 Servings

7	tb	Walnut or hazelnut oil
6		Salmon medallions, 3/4 inch
		Thick
		Salt
		Pepper
2		Shallots chopped very fine
2	tb	Finely chopped walnuts or
		Chopped toasted hazelnuts
1 1/2	tb	Balsamic vinegar

Brush the skillet with one tablespoon of the oil. Heat it well and sear the salmon pieces on one side. Turn them over, season with salt and pepper, and sear the other side. Cover and let the fish cook in the hot pan, in its own juices and off the heat, for 6 to 8 minutes. [Because we were using fillets and not medallions, more time on the heat was required.] Remove to a dish.

Add the remaining oil to the skillet. Squeeze the shallots in the corner of a towel and add them. [After consulting on this question, we decided that Tom should just throw the darned things in without the towel bit.] Add the walnuts or hazelnuts (the same flavor as the oil), the vinegar and salt and pepper. Whisk well to homogonize and pour evenly over the pieces of fish. Serve lukewarm or marinate overnight and serve cold the next day. [We served it room temperature two days later.]

Allison added the following comment with her post. Instead of following these directions, I usually cook the salmon and sauce together in a foil package as long as it would take for the fish to cook all the way through. It's a heck of a lot easier and still pretty impressive. I also reduce the oil a little bit when I do that ~- you don't need quite so much oil to cook the fish in foil. I have a tendency to have this sort of thing with sauteed fennel.

From: hartmans@ix.netcom.com(Jack and Kay Hartman)

From: Dave Date: 27 Feb 97 Around The World Recipes List (Read-Only) Ä

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