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Pan-Roasted Salmon w. Citrus-Balsamic Vinaigrette

Ingredients: 3/4 Cup(s) fresh orange juice 1/2 Cup(s) balsamic vinegar 2 Tablespoon(s) extra-virgin olive oil 1 very finely minced anchovy fillet(s) 2 Tablespoon(s) finely minced onion 2 Teaspoon(s) coarsely chopped parsley 2 Teaspoon(s) coarsely chopped basil 2 Teaspoon(s) coarsely chopped mint 2 Tablespoon(s) finely minced orange zest 1/8 Teaspoon(s) kosher salt 4 (6-ounce) skinless salmon fillet Directions: Preheat the oven to 450 degrees. Combine the first 10 sauce ingredients (orange juice through salt--anchovy is optional) in a glass jar. Season with freshly ground black pepper to taste. Cover jar tightly, shake vigorously, and reserve. Season the salmon with kosher salt and freshly ground pepper to taste. In a skillet large enough to hold all the salmon, heat the olive oil over high heat. Place the salmon in the pan with its original skin side down. Transfer the pan to the oven and roast for 8 to 10 minutes, until medium rare, or longer if desired. Transfer the cooked salmon to a serving platter and keep warm while finishing the sauce. Wipe out any olive oil remaining in the skillet and add the sauce. Heat through for a few seconds over high heat, spoon the sauce over the salmon, and serve.
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