Salmon with a shallot and coriander vinaigrette from Summer: Le Cordon Bleu Home Collection by Le Co
Here, a fresh salmon fillet is drizzled with a deliciously sharp vinaigrette, and for a light summery meal requires little more than a serving of new potatoes, or a crisp green salad.
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Ingredients
- 75 ml (2½ fl oz) fish stock
- 1 tablespoon Noilly Prat or dry vermouth
- 100 ml (3¼ fl oz) white wine
- 1 teaspoon coriander seeds, crushed
- 2 French shallots, finely chopped
- 50 ml (1¾ fl oz) white wine vinegar
- 4 salmon fillets, about 200 g (6½ oz) each 30 g (1 oz) unsalted butter
- 1 teaspoon lemon juice, or to taste
- 30 g (1 oz) chopped fresh coriander leaves
- 3 tomatoes, peeled, seeded and diced into 5 mm (¼ inch) cubes
- 75 ml (2½ fl oz) olive oil
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