

If you’ve read about “warm vinaigrette” dressing and wondering how to make them, here’s the answer. In no time at all, you get crispy salmon in a heady, sweet-and-briny sauce and next-to-zero carbs. Cornichons, tiny French pickled cucumbers, are available in most supermarkets and fancy food stores.
Serves 4
5 tablespoons extra-virgin olive oil
1/2 cup French cornichons, with their pickling liquid
4 wild salmon steaks (8 ounces each), with skin
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
ORDER LOW CARB 1-2-3 from AMAZON.COM
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