Ingredients
- For the dressing:
- 1/2 cup orange juice
- 3 tablespoons white balsamic vinegar
- 2 teaspoons Dijon mustard
- 3/4 teaspoon kosher salt
- 2 tablespoons lemon juice
- Grated zest of 1 lemon
- 3/4 cup neutral oil
- For the salmon:
- 1 1/2 to 2 pounds salmon fillets
- 2 tablespoons olive oil
- 3 tablespoons chopped parsley
- Salt and pepper to taste
Description
Serious Eats
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