 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Salmon in Vinaigrette is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
4 salmon fillets, skins removed, 1 inch thick
Salt and pepper to taste
1/4 cup dry white wine
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 tablespoon finely chopped fresh basil
1 teaspoon finely chopped fresh tarragon
1/4 cup extra virgin olive oil
2 large plum tomatoes, peeled, seeded, diced
1 medium leek, white and tender green portions, sliced into thin julienne strips
Place fillets in a non reactive baking dish. Season with salt and pepper. Pour white wine over and cover. Let marinate at room temperature for 30 minutes. In a small bowl, combine juice, garlic, basil, and tarragon. Whisk in olive oil in a thin steady stream. Stir in tomatoes and season with salt and pepper. Preheat the oven to 450 degrees. Prepare parchment paper squares and place a thin layer of leeks on paper; top with salmon fillet and spoon tomato mixture on top. Fold parchment paper over and to enclose, starting at one end, crimp paper with tiny folds to seal. Bake for about 12 minutes. Makes 4 servings.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|