Escalopes of Salmon with Warm Balsamic Vinaigrette

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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  • 8 escalopes or thin fillets salmon, preferably wild, about 100 g each
  • 6 tablespoons


Heat a thick-based or good non-stick pan or a griddle (using the smooth side) and cook the salmon for 1 minute on each side, then turn again for another 1 minute on each side. Put on a warmed plate and, when all are ready, sprinkle with chives you have snipped with scissors. Keep warm with tented foil.

In a small pan, heat the balsamic vinegar and oil until warm (but not hot) and dribbl