1 1/4 pounds boneless, skin-on salmon fillet
Salt and black pepper to taste
1 tablespoon olive oil
1/3 cup finely chopped shallots
1 teaspoon sugar
3 1/2 tablespoons sherry vinegar
1/3 cup walnut oil (or extra-virgin olive oil)
1/2 cup walnut halves, toasted, chopped
Preheat oven to 3750 F and put a 13×9-inch shallow flameproof roasting pan (not glass) in oven until hot.
Place salmon skin-side down on a cutting board and cut into four equally sized pieces. Sprinkle with salt and pep- per. Remove hot pan from oven and place salmon, skin- side down, in roasting pan and roast until salmon is just cooked through and flakes easily when pressed with the back of a fork. Do not overcook or the salmon will be dry.
Meanwhile, heat olive oil in a small skillet over medium heat and cook shallots, stirring often, until soft and golden, about 2 minutes. Add sugar and cook, stirring, until sugar is dissolved. Add vinegar and more salt and pepper and cook, stirring, for 1 minute. Transfer to a bowl, then whisk in walnut oil until combined. Stir in walnuts.
Transfer salmon to serving plates and drizzle with vinaigrette. Serve with sugar snap peas or asparagus.
Amount per serving:
450 calories / 31 g protein / 32 g fat / 5 g saturated fat / 2.5 g fiber / 79 mg sodium