Orange-Vanilla Vinegar
In a small mixing bowl, combine all ingredients and blend well.
Season salmon with salt and pepper. In a 12” non-stick skillet, heat 2 tablespoons of olive oil to
medium-hot. Sear salmon until medium and crisp around edges. Remove from pan and allow to
rest. Using the same pan, sauté beets for 2 – 3 minutes. Deglaze pan with orange-vanilla vinegar,
and lemon juice. Season with pepper and continue cooking until slightly thickened. Add butter
and stir until melted.
Toss greens with balsamic vinegar, 2 tablespoons olive oil, salt, pepper and half of the pancetta (crumbled). Mound greens on plate and place salmon at front of greens. Arrange beets on and around greens.
Drizzle with dressing and finish with a pancetta crisp over each dish.
Originally Submitted
8/18/2011
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