How to Prepare a Simple Sundried Tomato Vinaigrette for Fish
A while back, we enjoyed a meal by Chef Scott Campbell that included Atlantic salmon over Israeli couscous with sautéed spinach on the side. The salmon had a drizzle of sauce, and I wanted to know how it was made.
Chef Scott was kind enough to share this simple vinaigrette he used for the fish, and I can't wait to try it at home with fish, chicken, or salad.
What is a sun-dried tomato vinaigrette?
A sun-dried tomato vinaigrette is a type of dressing or sauce made primarily from sun-dried tomatoes and combined with various ingredients to create a flavorful and tangy dressing. Vinaigrettes are typically used to enhance the taste of salads, vegetables, pasta dishes, grilled meats, and more.
The main components of a sun-dried tomato vinaigrette include:
- Sun-dried tomatoes: These have been dried to remove most of their moisture, resulting in a concentrated, intensely flavored product. Sun-dried tomatoes add a rich, sweet, and slightly tangy taste to the vinaigrette.
- Vinegar: Commonly, red wine vinegar or balsamic vinegar provides acidity and brightness to the dressing.
- Oil: Olive oil is frequently used in vinaigrettes, but other oils like sunflower or avocado can also achieve different flavors and textures.
- Seasonings: Various herbs and spices can be added to the vinaigrette to enhance the taste. Common additions include garlic, basil, oregano, thyme, black pepper, and sometimes red pepper flakes for a hint of heat.
- Sweetener: A touch of sweetness, often from honey or maple syrup, may be added to balance the acidity of the vinegar and tomatoes.
- Optional ingredients: Depending on the recipe, additional ingredients like Dijon mustard, shallots, or lemon juice might be included to enhance the complexity of flavors.
To prepare a sun-dried tomato vinaigrette, blend or whisk the ingredients together until they emulsify into a smooth and cohesive dressing. The result is a delicious, versatile vinaigrette that adds flavor to your favorite dishes.
Sundried Tomato Vinaigrette For Fish
- ½ cup sun-dried tomatoes packed in oil or rehydrated in warm water and drained
- ¼ cup extra-virgin olive oil Scott uses the oil the sun-dried tomatoes are packed in.
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- 1 tablespoon honey or maple syrup
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
- If you're using sun-dried tomatoes packed in oil, drain them from the oil. If they're dry sun-dried tomatoes, you can rehydrate them in warm water for about 15 minutes, then drain.
- Combine sun-dried tomatoes, olive oil, red wine vinegar, balsamic vinegar, minced garlic, honey (or maple syrup), dried oregano, and dried basil in a blender or food processor.
- Blend the mixture until you achieve a smooth and creamy consistency. If you prefer a chunkier vinaigrette, pulse the ingredients a few times to leave small tomato bits.
- Taste the vinaigrette and season with salt and pepper according to your preference. Adjust the sweetness or acidity by adding more honey or vinegar if needed.
- Transfer the vinaigrette to a jar or container with a tight-fitting lid.
Other Ways to Use This Vinaigrette
- Drizzle it over a green salad with mixed greens, cucumber, olives, and feta cheese.
- Use it as a marinade for grilled chicken, shrimp, or vegetables.
- Toss it with cooked pasta and your favorite vegetables for a delightful pasta salad.
- Spread it on sandwiches or wraps for added flavor.
- Use it as a dip for bread or roasted vegetables.
Enjoy this sun-dried tomato vinaigrette's tangy, savory, and slightly sweet flavors in various dishes!