Salmon with Herb-Mustard Vinaigrette

Makes 4 servings

For the vinaigrette:

*1/4 cup (60 mL) balsamic vinegar

*3 tbsp (45 mL) whole-grain mustard

*2 tbsp (30 mL) brown sugar

*2 tsp (10 mL) finely chopped rosemary leaves OR to taste

*1/2 tsp (2 mL) salt OR to taste

*Freshly ground black pepper

*1/4 cup (60 mL) olive oil

For the salmon:

*4 salmon fillets, about 6 oz (165 g each), with or without skin

*Salt and freshly ground black pepper

*2 tbsp (30 mL) olive oil

1. Preheat the oven to 400 F (200 C).

For the vinaigrette: In a small bowl, whisk together the vinegar, mustard, sugar, rosemary, salt and pepper. Whisking constantly, gradually add in the oil. Taste and adjust the seasonings accordingly.

(May cover and refrigerate for up to 3 days.)

2. Pat the salmon dry and season both sides with salt and pepper to taste. Heat the oil in a skillet over medium-high heat. Add the salmon, skin-side up if there is a skin, and do not move or turn it for 2 minutes.

(If the salmon sticks to the skillet, it is not yet properly seared; cook for 30 seconds more and try again.) Turn and cook until lightly browned and crisp but not cooked through, 1 to 2 minutes.

3. Transfer the skillet to the preheated oven and finish cooking to the desired degree of doneness.

Transfer the salmon to individual plates. Whisk the vinaigrette briefly to recombine and spoon some of it over each fillet. Serve at once.

Approximate nutrition per serving: 470 calories, 32 g fat, 34 g protein, 10 g carbohydrates, 0 g fibre