RECIPE AND A RESERVATION: Bijou Cafe

Bijou Café
Owners: Chef Jean-Pierre and Shay Knaggs
Address: 1287 First St., Sarasota
Phone: 366-8111
Hours: Lunch 11:30 a.m. to 2 p.m., Monday through Friday; dinner 5 to 9 p.m. Monday through Thursday; and 5 to 10 p.m. Friday and Saturday.
Known for: Continental-American cuisine
Website: www.bijoucafe.net

Alaskan Sockeye Salmon with Citrus Tomato Vinaigrette
Serves four people

Ingredients
4 pieces of 7 to 8 ounces Sockeye Salmon
Salt and pepper
2 tablespoon canola oil

Citrus tomato vinaigrette
6 ripe Roma tomatoes (peeled/seeded/diced)
½ tablespoon sugar
¼ cup red wine vinegar
½ lemon zest
1 tablespoon lemon juice
1 teaspoon minced fresh thyme
2 teaspoon chopped parsley
1/2 cup canola oil
2 tablespoons olive oil

Method
Vinaigrette
In a small saucepan, heat sugar and red wine vinegar until sugar dissolves. Remove from heat and stir in remaining ingredients. Chill.

Salmon (can also be grilled)
1. Heat oil in skillet until hot.
2. Season salmon filets with salt and pepper.
3. Sear fish for two to three minutes on both sides. Remove from heat and serve with generous spoonfuls of citrus tomato vinaigrette.

Asparagus makes a great accompaniment to this dish.

Contact Loren Mayo at [email protected].