Salmon with Citrus-Balsamic Vinaigrette


  • 2 T Balsamic Vinegar
  • 1 tsp. grainy or Dijon mustard
  • 3 T EVOO
  • 1 tsp. finely minced shallot
  • 1 small clove garlic, peeled and forced through a press
  • 2 tsp. each finely chopped parsley, basil and mint
  • 1/8 tsp. salt
  • Freshly ground black pepper, to taste
  • 1 1/4 pounds salmon filet


  • Place the Balsamic vinegar, Dijon mustard, EVOO, shallots, garlic, parsley, basil, mint, salt and pepper in a bowl and whisk until blended.
  • Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish.
  • Bake in a preheated 450°F oven for 12 minutes per inch of thickness, or until cooked through.
  • Spoon the remaining vinaigrette over each serving of fish.

F. Oliver’s Oil and Vinegar recommendations:

  • Honeyed Ginger Balsamic Vinegar and Fresh Pressed Meyer Lemon or Fresh Pressed Persian Lime EVOO