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Salmon steaks with cornichon vinaigrette
5 tablespoons extra-virgin olive oil
1/2 cup French cornichons, with their pickling liquid
4 wild salmon steaks (8 ounces each), with skin
1. To prepare the vinaigrette, in a small saucepan, combine 4 tablespoons of the oil and 4 tablespoons pickling juice from the cornichons. Finely mince enough cornichons so that you have 6 tablespoons. Add them to the saucepan with a grinding of black pepper. Warm the mixture gently over low heat for 30 seconds and set it aside.
2. Season both sides of the salmon with salt and pepper. In a large nonstick skillet over high heat, heat the remaining 1 tablespoon oil. Place the salmon steaks in the skillet and cook until they are browned and crisp on one side, about 3 minutes. Carefully turn the salmon over with a spatula and cook to the desired doneness, 2 to 3 minutes longer. (Do not overcook.)
3. Remove the skin from the salmon and place the salmon steaks on individual plates or a large platter. Pour the vinaigrette into the same skillet that you just used to cook the salmon, to warm it slightly. Pour over the fish and serve immediately.
