pan-roasted salmon with citrus balsamic vinaigrette

1 kg (2 lb) salmon fillet, skinned cut into 4 equal pieces
30 mL (2 tbsp) Western Family olive oil

the balsamic vinaigrette
175 mL (¾ cup) freshly squeezed orange juice
125 mL (½ cup) Western Classics balsamic vinegar
30 mL (2 tbsp) Western Family olive oil
45 mL (3 tbsp) finely chopped shallot
15 mL (1 tbsp) finely chopped fresh basil
15 mL (1 tbsp) finely chopped fresh parsley
salt and freshly ground

1. Preheat oven to 450°F (230°C).

2. Combine all of the vinaigrette ingredients in a glass jar. Cover and shake. Set aside.

3. Season the salmon fillets with salt and pepper.

4. Heat the olive oil over high heat in an ovenproof skillet large enough to hold salmon in one layer. Add salmon to the hot pan, skin side down and sear for 30 seconds. Place the salmon in the oven and roast for 10 to 12 minutes or until the salmon is opaque and flakes easily when tested with a fork. Transfer the salmon to a serving platter and keep warm.

5. Wipe the skillet with a paper towel and being careful of any hot handles, place the skillet over high heat. Pour the vinaigrette into the skillet, bring to a boil, and reduce for 1 minute. Spoon the sauce over the salmon and serve immediately with a crisp green salad with sliced fennel and orange sections.

Note: There is quite a bit of sauce, however it is very light and is meant to bathe the salmon.

Makes 6-8 servings.

Nutritional Analysis:
Calories 328,Protein 31 g,Fat 20.2 g, Carbohydrate 4.7 g, Fibre 0.2 g