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Salmon Steaks with Chive Vinaigrette


4 wild salmon steaks (about 1" thick - 6 oz.), skin on
Sea salt to taste
Freshly ground black pepper
2 tablespoons Sal & Judy's olive oil
1/2 cup chive vinaigrette (see recipe below)

salmon steaks with salt and pepper. Heat oil in a large skillet on medium-high heat. When hot, add salmon steaks and sear until golden and caramelized on one side, about 3 minutes. Carefully flip the steaks over, and cook for 3 minutes more. Remove and blot on a paper towel. Drizzle each steak with about 2 tablespoons of chive vinaigrette. Serve immediately.


Chive Vinaigrette

1/4 cup white balsamic vinegar
1 tablespoon minced shallots
2 tablespoons finely cut chives
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper
3/4 cup Sal & Judy's olive oil


In a medium bowl, whisk together the vinegar, shallots, chives, salt and pepper. When the salt has dissolved, whisk in the olive oil.

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