Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield
Makes 4 servings

How to Make It

Step 1

Whisk together lemon zest, lemon juice, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Stir in shallot and mint. Set aside.

Step 2

Sprinkle salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 3

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side or until desired degree of doneness. Drizzle with dressing. Garnish, if desired.

Step 4

Pour: Dave Martin, executive chef of New York City's Crave on 42nd, recommends Francis Coppola Diamond Collection 2006 Yellow Label Sauvignon Blanc with this dish. "With a clean finish and hint of tropical flavor, this wine is a deal at about $15," he says.

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Ratings & Reviews

Tiburon969's Review

tara31
August 01, 2010
A delectable, easy to prepare dish that both my husband and I loved. The salmon was so rich and buttery it tasted like it had 1000 calories in it. I made Greek style couscous which went with the dish extremely well. I will make this again and again!

tara31's Review

Tiburon969
June 30, 2009
Easy and delicious! Served with fresh mozzarella topped with Classic Basil Pesto, Mushroom and Red Wine Risotto and Spinach and Sundried Tomato Spaghetti Squash.