"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Salmon with Champagne Mustard Vinaigrette, by Shelley Drnek, is from Recipes Through The Generations,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Tbsp. olive oil 2 Tbsp. champagne vinegar 1 tsp. Dijon mustard 1 2-lb. salmon fillet Salt and freshly ground pepper to taste 2 Tbsp. chopped fresh basil Garnish: radicchio and arugula
Preheat oven to 350º.
Mix together the oil, vinegar and mustard. Place the salmon onto a soaked and pre-heated plank and brush with the vinaigrette. Season with salt and pepper and sprinkle the basil on top. Bake for about 20 - 30 minutes or until done. Serve surrounded with the radicchio and arugula leaves.
You can also use ANY flat pan (i.e., cookie sheet) that is covered with foil to bake the salmon.
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