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.
Sun-Dried Tomatoes
Sun-dried tomatoes are ripe tomatoes that have been dehydrated to remove their moisture, concentrating their flavor and creating a rich, intense tomato taste. This preservation method dates back to ancient times when people used the sun’s heat to dry and preserve foods for extended storage periods.
To make sun-dried tomatoes, ripe tomatoes are halved or sliced and laid out in the sun to dry. The tomatoes are often sprinkled with salt and sometimes herbs like oregano, basil, or thyme to enhance their flavor. Over several days, the sun’s heat slowly evaporates the moisture from the tomatoes, leaving behind a shriveled and intensely flavored product.
The resulting sun-dried tomatoes have a chewy texture and a deep, sweet-tart flavor that is more concentrated than fresh tomatoes. They can be enjoyed on their own as a flavorful snack or incorporated into a variety of dishes to add a burst of rich tomato flavor. They are a versatile ingredient that can be used in salads, pasta dishes, pizzas, sandwiches, and more, where they contribute a robust tomato taste and a unique texture.
In addition to their culinary uses, sun-dried tomatoes are also valued for their long shelf life, as the dehydration process extends their storage capabilities without the need for refrigeration. This makes them a convenient pantry staple for adding flavor to dishes year-round.
Sundried Tomato Vinaigrette For Fish
Ingredients
- 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
Instructions
- 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.
