Pan Seared Salmon Filets with Sweet & Tangy Dijon Vinaigrette

If you've been following you know I prepare salmon often ~ usually very simply prepared and finished with some kind of condiment or sauce.

I had some mustard greens I wanted to prepare, so I devised this sweet and tangy Mustard Vinaigrette to compliment both the salmon, as well as the slightly bitter greens.

Since these filets were rather thin, I didn't want to sear them for long so as to avoid overcooking. The downside to this was that they didn't really get that nice golden brown sear on them that I love.

When I plated them I thought they looked BARE. The salmon definitely needed a boost.

Not bad, but not as eye-appealing as they could be.


So I garnished them with crispy proscuitto, to add color, flavor and textural contrast.

It's a fabulous method; one that I learned from my delightful friend Lori, on her blog "All That Splatters" (click link to see how-to.)

We really enjoyed it, it scored 5 out of 5 stars and I've already been asked to make it again soon.

I love when that happens! :)

Along with the mustard greens, I served this with pan roasted tomatoes-on-the-vine ~ a really nice slightly tart compliment to the other flavors.





If you would like a printable copy of my recipe, you can find it on my recipe blog.

Click HERE to go there.





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