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    Sundried Tomato Vinaigrette Recipe For Fish

    July 18, 2018 by G. Stephen Jones 2 Comments

    Jump to Recipe Print Recipe

    Atlantic Salmon with Sundried Tomato Vinaigrette

    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 sauteed spinach on the side. The salmon had a drizzle of sauce that 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 give it a try at home with fish, chicken or salad.

    The ratio of oil to vinegar is three to one if you decide to make more for other uses.

    Atlantic Salmon with Sundried Tomato Vinaigrette
    Print Recipe

    Sundried Tomato Vinaigrette For Fish

    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Sauces
    Cuisine: American
    Servings: 3 - 4 servings

    Ingredients

    • 1 tablespoon champagne vinegar
    • 3 tablespoons oil Scott uses the oil the sun dried tomatoes are packed in.
    • 1 teaspoon Dijon mustard
    • 2 ounces sun-dried tomatoes
    US Customary - Metric

    Instructions

    • Emulsify the vinaigrette in a blender.
    • Blend in 2 ounces of the sundried tomatoes at the end.
    « How NOT to Roast - Part 3
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    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Virginia

      July 19, 2018 at 8:02 am

      I am a bit confused, the recipe calls for "Dijon vinegar". Perhaps I am being dense, do you by chance mean Dijon Vinaigrette? Thank you in advance for your clarification. This is a recipe I do want to try.

      Reply
      • G. Stephen Jones

        July 23, 2018 at 2:10 pm

        Hi Virginia, sorry for the confusion. In my rush to publish this I put Dijon vinegar where it should be Dijon mustard.

        Reply

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