Today is exceptionally dreary here in Denver. It’s disgusting – 34 degrees and snowing. I would much rather be at home, in my sweatpants, instead of being at work today. Today would have been one of those days in which I slept in until 11 am and then watched back episodes of Glee all day long while eating this salmon for breakfast, lunch, and dinner. Do you watch Glee? Because I’m addicted. That show is the best thing since… Gossip Girl. What did you think I was going to say? Sliced Bread?
The first episode that I watched ended with this scene:
The football team dancing to Beyonce? This show was made for me. We are soulmates.
Glee and this salmon – two of my favorite things. There are many varied recipes for salmon out there, but I feel like they generally are a baked salmon with some sort of glaze or topping. This salmon is served with, I kid you not, a dressing. And not a tiny amount of sauce, I’m talking copious amounts of dressing. It’s like the seafood equivalent of dunking Oreos in milk. And it’s so so so good.
The original recipe (on Serious Eats, where I found it) calls for grilling the salmon. But as I don’t have a grill at my disposal, I used the oven instead. Which is probably better now that summer is over – I mean, who wants to stand out at the grill when it’s below 30 degrees out? The white balsamic vinegar is key here – it may be a little hard to find, but once you do, it’s a great staple in your pantry. I have some in my pantry at all times, as it’s a great alternative to white wine vinegar or regular ol’ balsamic vinegar.
And as always, make sure that you’re using sustainably- and wild-caught salmon if at all possible!
When I made this salmon, it was so good that… Mr. Kitchenette and I ate it out of a bowl – like cereal. I kid you not. We are heathens.
Salmon with Citrus Vinaigrette
1/2 cup orange juice
3 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard (I prefer regular, not course-grain)
3/4 teaspoon salt and pepper
2 tablespoons lemon juice
1/3 cup plus 2 tablespoons canola oil
2 pounds salmon
3 tablespoons chopped parsley
Preheat the oven to 375 degrees. Bring the orange juice to boil in a small saucepan. Reduce over medium-high heat for 5 to 7 minutes, until reduced to about 1 tablespoon. Combine with the vinegar, mustard, salt and pepper, and lemon juice. Add the 1/3 cup oil in a slow stream, whisking vigorously to get an emulsion.
Toss the salmon with the parsley and the remaining 2 tablespoons oil. Bake at 375 degrees until the salmon is opaque throughout. Whisk the vinaigrette to ensure it hasn’t seperated, then pour over the salmon before serving.
Now Playing in the Kitchenette: The Everybodyfields / City Noise - this is on repeat today. Her sweet voice, the harmonies that just make you tear up because they are just that beautiful. It’s a great song for such a gloomy day.
Don’t forget… it’s Glee Day! I’ll be on my couch at approximately 7:58 tonight, if anyone wants to come join me.