Escalopes of Salmon with Warm Balsamic Vinaigrette

From How to Eat: Pleasures and Principles of Good Food (Cookery)

Cookbook

Author(s): Nigella Lawson

Page 203

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

6 years ago

★ ★ ★ ★ ★ 5/5

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This was a hit. No idea exactly what a salmon scallop should be. I had two dos de saumon, rather thin, and they were perfect cooked 1min/side twice (4min altogether). The "sauce", which is nothing but olive oil and balsamic vinegar warmed, was surprisingly tasty.

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