Salmon With Lemon-Cilantro Vinaigrette

Easy and quick dinner idea. I served with a side of sauteed spinach.

To easily remove the skin -- lightly saute salmon skin down, remove from pan, use a small knife to peel off skin - it removes quite easily. You can then return salmon to saute pan to cook on both sides.

This is really quite good...even my 11 year old granddaughter loves it...I triple the vinaigrette recipe or quadruple it...because it complements chicken as well...Has to be used within a day or so, tho....

Simple, yet simply delicious! It's so easy but tastes so elegant. I added a few crimini mushrooms, garlic and parmesan to my whole wheat couscous while cooking. I also used less olive oil then the recipe called for - since the salmon naturally produces such a rich flavor. I will be adding it to heavy rotation!

Making this for the second time this week because it's REALLY good. It was fast and easy as well. The only thing that holds me up is removing the skin. Seems to take forever no matter which method I use.