- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/4 medium red onion, sliced thin
- 1/4 cup extra virgin olive oil
- 4 center-cut salmon fillets (about 6 oz. each)
- 2 tablespoons olive oil
Mix lemon juice, mustard, salt, and pepper to taste. Add onions; toss to coat. Slowly add extra virgin olive oil, pushing onions aside and mixing with a small whisk or fork to form a thick dressing. Set aside.
Place salmon fillets on a plate and drizzle with olive oil; turn to coat. Sprinkle both sides with salt and ground black pepper.
Heat a 12-inch heavy-bottomed nonstick skillet over medium-high heat. Add salmon fillets, flesh side down. Cook until they develop an even, golden brown crust, about 4 minutes. Turn salmon over; continue to cook until skin side develops an even, golden brown crust, 3 to 3 1/2 minutes longer for medium and 5 minutes longer for medium-well.
Remove from heat and let stand a few minutes. Serve salmon with onion dressing.
Recipe courtesy of the North American Olive Oil Association