Seared Salmon with Nasturtiums and Saffron Vinaigre

Name: Seared Salmon with Nasturtiums and Saffron Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dry white wine; 1 teaspoon minced onion; Pinch of saffron threads; 1 tablespoon fresh lemon juice; 1/2 teaspoon Dijon mustard; 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper; 2 pounds skinless salmon fillet, cut on a very wide diagonal into eight 1/3 -inch-thick slices; 1/2 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 2 tablespoons finely diced red bell pepper; 2 tablespoons finely diced yellow bell pepper; 1/4 cup finely shredded nasturtium leaves; 1 teaspoon finely chopped chives; 1/4 cup nasturtiums or pansies

Servings: persons

2 tablespoons dry white wine
1 teaspoon minced onion
Pinch of saffron threads
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 pounds skinless salmon fillet, cut on a very wide diagonal into eight 1/3 -inch-thick slices
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced yellow bell pepper
1/4 cup finely shredded nasturtium leaves
1 teaspoon finely chopped chives
1/4 cup nasturtiums or pansies

1
In a small saucepan, combine the wine, onion and saffron and bring to a simmer; let cool.
2
Transfer the mixture to a blender, add the lemon juice and mustard and blend until smooth.
3
Gradually blend in the oil in a thin stream.
4
Transfer the vinaigrette to a bowl and season with salt and black pepper.
5
Spread the salmon out on a baking sheet.
6
In a bowl, combine the coriander, cayenne and a pinch of salt.
7
Lightly brush the salmon with vinaigrette and sprinkle liberally with the spice mixture.
8
Heat 2 nonstick skillets.
9
When the pans are hot, add 2 salmon slices to each, spiced side down, and cook over high heat until opaque around the edges but slightly rare in the center, about 2 minutes.
10
Flip onto 4 dinner plates, cooked side up; repeat with the remaining fish.
11
Scatter the bell peppers, nasturtium leaves and chives over the salmon.
12
Drizzle with some of the vinaigrette and garnish with the flowers.
13
Serve warm or at room temperature.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons dry white wine, 1 teaspoon minced onion, Pinch of saffron threads, 1 tablespoon fresh lemon juice, and more.

Yes, Seared Salmon with Nasturtiums and Saffron Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Salmon with Nasturtiums and Saffron Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions