Bijou Café ‘s Poached Alaskan Sockeye Salmon with Citrus Tomato Vinaigrette, Sarasota, Florida

Alaskan Sockeye Salmon with Citrus Tomato Vinaigrette

Serves four people


4 pieces of 7 to 8 ounces Sockeye Salmon

Salt and pepper

2 tablespoon canola oil

Citrus tomato vinaigrette

6 ripe Roma tomatoes (peeled/seeded/diced)

½ tablespoon sugar

¼ cup red wine vinegar

½ lemon zest

1 tablespoon lemon juice

1 teaspoon minced fresh thyme

2 teaspoon chopped parsley

1/2 cup canola oil

2 tablespoons olive oil



In a small saucepan, heat sugar and red wine vinegar until sugar dissolves. Remove from heat and stir in remaining ingredients. Chill.

Salmon (can also be grilled)

1. Heat oil in skillet until hot.

2. Season salmon filets with salt and pepper.

3. Sear fish for two to three minutes on both sides. Remove from heat and serve with generous spoonfuls of citrus tomato vinaigrette.

Asparagus makes a great accompaniment to this dish. Note: Sockeye Salmon is only available for a short time during the summer months. Of course you can do this same preparation with Salmon from elsewhere or fish of your choice. 

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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