Name: Salmon with a shallot and coriander vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 50 ml (1¾ fl oz) white wine vinegar; 1 teaspoon coriander seeds, crushed; 1 tablespoon Noilly Prat or dry vermouth; 75 ml (2½ fl oz) fish stock; 75 ml (2½ fl oz) olive oil; 3 tomatoes, peeled, seeded and diced into 5 mm (¼ inch) cubes; 30 g (1 oz) chopped fresh coriander leaves; 4 salmon fillets, about 200 g (6½ oz) each 30 g (1 oz) unsalted butter; 2 French shallots, finely chopped; 1 teaspoon lemon juice, or to taste; 100 ml (3¼ fl oz) white wine

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

Here, a fresh salmon fillet is drizzled with a deliciously sharp vinaigrette, and for a light summery meal requires little more than a serving of new potatoes, or a crisp green salad.

Ingredients

Shallot and Coriander Vinaigrette

50 ml (1¾ fl oz) white wine vinegar
2 French shallots, finely chopped<

Method

To make the shallot and coriander vinaigrette, place the white wine vinegar, shallots and coriander seeds in a medium saucepan. Bring to the boil, then reduce the heat and simmer for 1 minute, or until reduced to a syrup. Add the wine and simmer for 3 minutes, or until reduced by two thirds. Stir in the alcohol and fish stock and simmer for 3 minutes, or until reduced by ha