1 teaspoon lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon sugar
¾ teaspoon salt, divided
1/8 teaspoon plus ¼ teaspoon freshly ground black pepper, divided
¼ cup plus 1 tablespoon olive oil, divided
1 tablespoon finely minced shallot
1 tablespoon chopped fresh mint
4 (6-ounce) salmon fillets
Garnish: fresh mint sprigs
Whisk together lemon zest, lemon juice, sugar, ¼ teaspoon salt, and 1?8 teaspoon pepper in a small bowl; slowly whisk in ¼ cup olive oil. Stir in shallot and mint. Set aside.
Sprinkle salmon with remaining ½ teaspoon salt and ¼ teaspoon pepper.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side or until desired degree of doneness. Drizzle with dressing. Garnish, if desired. Makes 4 servings.
SERVE
Orecchiette with Zucchini and Tomatoes
Cook 1½ cups orecchiette pasta according to package directions. While pasta cooks, cut 1 medium zucchini lengthwise into quarters; slice thinly. Add zucchini to pasta during last 1 minute of cooking. Drain and transfer to a medium bowl. Stir in 1 cup halved cherry tomatoes, ½ cup shredded Parmesan, 1 tablespoon olive oil, ¼ teaspoon salt, and 1?8 teaspoon freshly ground black pepper. Makes 4 cups.
POUR
Dave Martin, executive chef of New York City's Crave on 42nd, recommends Francis Coppola Diamond Collection 2006 Yellow Label Sauvignon Blanc with this dish. "With a clean finish and hint of tropical flavor, this wine is a deal at about $15," he says.
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