|
|
Instructions |
|
|
|
Preheat the oven to 400
Place wild salmon fillet skin side down on a parchment lined shallow baking sheet
Drizzle with 1 tablespoon extra virgin olive oil and season with salt and pepper.
|
|
|
|
Roast until beads of moisture form on the surface, about 8 minutes
let cool to room temperature.
|
|
|
|
In a small bowl, whisk together 3 tablespoons white wine vinegar and 2 teaspoons dijon mustard
then whisk in 1/2 cup extra virgin olive oil.
|
|
|
|
Force 4 hard boiled eggs through a fine sieve into the mustard vinaigrette
stir in 3 tablespoons finely chopped parsley
Serve with the salmon
|
|
|
|
Originally Submitted
10/11/2010
|
