Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons cider vinegar
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoon preserved lemon peel (minced)
  • 1 Tablespoon shallot (minced)
  • 1 1/2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1/2 Cup grape seed oil
  • 1 Tablespoon fresh parsley (chopped)
  • Salt and pepper (to taste)
  • 4 salmon filets
  • butter lettuce

Instruction

  • In a bowl whisk the vinegar, lemon juice, preserved lemon, shallot, fish sauce and sugar. Whisk in 1/4 cup of the oil. Stir in the chopped parsley and season with salt and pepper.
  • Season the salmon with salt and pepper. In a large skillet heat 2 tablespoons of the oil until shimmering. Add the salmon skin side down and sprees with a spatula to flatten. Cook until the skin is crisp. Flip the fillets and cook until the fish is cooked and flaky.
  • Set the salmon on plates on a few leaves of the lettuce. Drizzle on the vinaigrette. Serve and pass the remaining vinaigrette at the table.