I really like tart citrus vinaigrette sauces for grilled and sauteed seafood -- especially salmon. They are delicious and colorful. Also, they are equally at home on seafood and salad, so you can prepare a plate with a nice salad and a piece of salmon and drizzle the sauce over both.
These are basically just a blend of olive oil, vinegar or citrus juice, and whatever flavorings you care to try -- fruit, spices, etc.
Here are three variations that I have used on salmon that all work very well. Just toss 'em in the blender. The proportions aren't at all critical, so experiment and adjust to taste. I tend to like 'em nice and tart, so I'm likely to lean on the lime juice or vinegar.
* Exported from MasterCook *
Lime Scallion Vinaigrette
Recipe By :Webb Collings
Serving Size : 4 Preparation Time :0:15
Categories : American Salad Dressings
Sauces Seafood
Amount Measure Ingredient -- Preparation Method
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1/4 cup fresh lime juice
3 scallions -- sliced
1 tablespoon dijon mustard
2 tablespoons honey
1/2 cup extra virgin olive oil -- or more if needed
Salt and pepper -- to taste
Combine juice, scallions, honey, and mustard in a blender or food processor and blend until smooth. Add the olive oil and blend until emulsified. Season with salt and pepper, to taste.
Description:
"Bold citrus sauce for seafood or salad."
Yield:
"1 cup"
Start to Finish Time:
"0:15"
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Serving Ideas : Serve with Pan-seared or grilled salmon
* Exported from MasterCook *
Basil Citrus Vinaigrette
Recipe By :Bobby Flay
Serving Size : 4 Preparation Time :1:20
Categories : American Bobby Flay
Salad Dressings Sauces
Amount Measure Ingredient -- Preparation Method
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1/8 cup fresh orange juice
1/8 cup fresh lime juice
1/8 cup lemon juice
4 basil leaves -- chiffonade
1 tablespoon finely chopped red onion
5/8 cup pure olive oil
Salt and freshly ground pepper
Combine juices, basil and onion in a blender or food processor and blend until smooth.
With the motor running, slowly add the olive oil until emulsified.
Season with salt and pepper, to taste.
Description:
"Bold citrus sauce for seafood or salad."
Source:
"The Food Network"
Copyright:
"Copyright Bobby Flay"
Yield:
"1 cup"
Start to Finish Time:
"0:20"
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Serving Ideas : Serve with Mango Tortilla Salad & Red Chile Scallops
* Exported from MasterCook *
Roasted Red Pepper Vinaigrette
Recipe By :Emeril Lagasse
Serving Size : 4 Preparation Time :0:30
Categories : American Beef
Ethnic Fish
Salad Dressings Sauces
Seafood Spicy
Amount Measure Ingredient -- Preparation Method
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2 red bell peppers -- roasted and peeled
2 tablespoons Lime juice or Lemon Juice or Rice Vinegar -- or more to taste
1 tablespoon Dijon mustard
1 teaspoon honey
2 cloves garlic -- chopped
1 tablespoon chili garlic sauce, Chinese
1 shallot (or substitute red onion) -- chopped
1 cup extra virgin olive oil
salt -- to taste
white pepper -- to taste
cayenne pepper -- (optional)
hot sauce -- (optional)
To roast peppers, place whole, uncut peppers over an open flame or under broiler until the skin begins to blister and turn black, turning to get all sides. Take roasted peppers off flame, and put immediately into a brown paper bag to steam them. Let them remain in bag for approximately 10 minutes, then remove from bag. The blackened skin should peel right off the peppers.
In a blender or food processor, combine the peppers, vinegar/citrus juice, mustard, honey, chili paste, garlic, and shallots. Season with salt and pepper. Blend for 1 minute. With the blender running, slowly add the oils and continue to blend for 1 minute. Season with salt and pepper.
Yield: about 2 cups
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Serving Ideas : Use as a marinade and sauce for Grilled Salmon.
NOTES : The more oil, the thicker. Can substitute stock for some of the oil. Can use part olive oil and part vegetable oil for lighter flavor.
* Exported from MasterCook *
Spicy Orange Vinaigrette
Recipe By :Bobby Flay
Serving Size : 8 Preparation Time :0:00
Categories : American Bobby Flay
Fruit Salad Dressings
Salads Sauces
Spicy
Amount Measure Ingredient -- Preparation Method
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3 cups fresh orange juice
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
2 teaspoons ancho chile powder
1 cup olive oil
Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly.
Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds.
With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
Source:
"The Food Network"
Copyright:
"Copyright 1999 Bobby Flay"
