Crispy Salmon with Carrot-Ginger Vinaigrette
The recipe Crispy Salmon with Carrot-Ginger Vinaigrette can be made in approximately 45 minutes. This recipe makes 4 servings with 289 calories, 34g of protein, and 14g of fat each. For $3.9 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from A Cedar Spoon has 76 fans. A couple people really liked this main course. If you have black pepper, olive oil, salmon, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 99%, this dish is tremendous. Try Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette, Carrot-Ginger Vinaigrette, and Carrot-Ginger Vinaigrette for similar recipes.
Servings: 4
Ingredients:
1/4 teaspoon black pepper
1/4 cup grated carrot
1 teaspoon minced, peeled ginger
1 teaspoon honey
1 tablespoon olive oil (plus small amount to drizzle on pan for salmon)
3 tablespoons orange juice
2 teaspoons rice vinegar
4 (6-ounce) fresh or frozen salmon
1/2 teaspoon salt
1 tablespoon sweet white onion, chopped
Equipment:
food processor
frying pan
Cooking instruction summary:
Combine carrot, orange juice, chopped onion, 1 tablespoon olive oil, rice vinegar, honey, ginger and 1/4 teaspoon salt in food processor to create vinaigrette. Process for about 1 minute or until well combined. Set aside.Heat large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper. Drizzle olive oil on pan and swirl to coat. Add fish to heated pan with skin side down and cook 7 minutes or until skin is browned and crisp. Flip fish over, cook 2 more minutes or until done.Remove salmon from heat and place on a plate with 2 tablespoons of vinaigrette.
Step by step:
1. Combine carrot, orange juice, chopped onion, 1 tablespoon olive oil, rice vinegar, honey, ginger and 1/4 teaspoon salt in food processor to create vinaigrette. Process for about 1 minute or until well combined. Set aside.
2. Heat large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper.
3. Drizzle olive oil on pan and swirl to coat.
4. Add fish to heated pan with skin side down and cook 7 minutes or until skin is browned and crisp. Flip fish over, cook 2 more minutes or until done.
5. Remove salmon from heat and place on a plate with 2 tablespoons of vinaigrette.
Nutrition Information:
covered percent of daily need
