Roasted Salmon with Serrano Mignonette
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Roasted Salmon with Serrano Mignonette
  1. In a small container or bowl, combine shallots, serranos, black pepper and red wine vinegar together
  2. Mix well and press down with a spoon to ensure everything is submerged in red wine vinegar, Refrigerate for at least 30 minutes, an hour or more is best.
  3. Preheat oven to 400˚F.
  4. Season salmon with salt, pepper and coriander. Drizzle with olive oil and bake for 15 to 20 minutes depending on thickness or until cooked to your desired doneness.
  5. Allow salmon to rest 10 minutes after cooking, meanwhile add olive oil to mignonette, mix with spoon and season with salt to taste.
  6. Serve salmon and drizzle with mignonette as needed. Store leftover mignonette in refrigerator for up to 3 days.
  7. Chef's Note: This mignonette is good for use on almost anything, from adding to meats, shellfish or adding it to rice to brighten up the flavor.
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