Salmon with Potato Vinaigrette


POTATO VINAIGRETTE (for every 2-3 people)

2 cups chicken broth

large baking potato, peeled and diced

pinch of fresh thyme leaves

3 tablespoons champagne vinegar

2 tablespoons extra-virgin olive oil

Salt and freshly ground black and white pepper


In a medium saucepan, combine 2 cups chicken stock, the potato, and thyme. Bring to a boil and cook until the potato is tender, about 15 minutes. Transfer to a blender and puree. Add the vinegar, oil, and salt and pepper to taste. Dilute with additional chicken stock if the consistency seems too thick. The vinaigrette can be made ahead and refrigerated. Serve cold or at room temperature.



¼ cup red wine vinegar

¼ cup light brown sugar

1 lb. salmon fillet, with skin

2 tablespoons extra-virgin olive oil

4-6 sprigs rosemary


In a small saucepan, warm the red wine vinegar. Add the brown sugar and cook over low heat, stirring, until the sugar dissolves. Remove from the heat and let cool.

Pour the vinegar mixture into a shallow Pyrex dish that is large enough to accommodate the salmon fillets. Place the fillets in the dish, flesh side down, and marinate at room temperature for 20 minutes.

Preheat the oven to 375 degrees F.

Remove the salmon from the marinade and drain on paper towels. In a large, heavy skillet, heat the oil over moderately high heat until almost smoking. Crisscross two rosemary sprigs on the fleshy side of each fillet, then place each fillet, rosemary side down, in the hot pan. Sear over high heat for 2 minutes, then turn and cook the other side for 2 minutes.

Replace the salmon fillets in the Pyrex dish, cover with aluminum foil, and bake in the oven for about 10 minutes, until the fish flakes when tested with a fork.

Spoon some potato vinaigrette onto each serving plate. Set a salmon fillet in the vinaigrette and serve. The potato vinaigrette is similar to mayonnaise in consistency but contains no fat. Leftover vinaigrette will keep for up to 7 to 10 days and can be served with cooked shrimp, crab meat, mussels, or scallops on a bed of lettuce or greens.

Adapted from Kevin Graham's Fish and Seafood Cookbook (NY: Stewart, Tabori and Chang, 1993).