Pan Roasted Salmon with White Wine Caper Vinaigrette

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4
(6 oz)

Wild Salmon

30 mL

Olive Oil

60 mL

Olive Oil

40 g

Shallots , chopped

1 clove

Garlic , minced

45 mL

White Wine Vinegar

15 g

Dijon Mustard

to taste

Capers

1 g

Tarragon , chopped

3 g

Salt

2 g

Ground Black Pepper

6 g

Fresh Parsley , chopped

1

Lemon , juiced

1 Tbsp juice per 4 servings

Cooking Instructions

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Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Heat the Olive Oil (30 mL) in a sauté pan over medium heat.

Step 3

Add the Shallots (40 g) and Garlic (1 clove) to the pan, and sauté for 2 minutes.

Step 4

Place the sauteéd garlic and shallot in the oil into a food processor or blender. Add the White Wine Vinegar (45 mL) , Dijon Mustard (15 g) , and the juice from Lemon (1) and pulse until smooth.

Step 5

Pour mixture into bowl, add Capers (to taste) , Tarragon (1 g) , Salt (2 g) and Ground Black Pepper (1 g) . Stir to combine.

Step 6

Rinse and pat dry Wild Salmon (4) . Season with Salt (2 g) and Ground Black Pepper (1 g) .

Step 7

Heat remaining Olive Oil (60 mL) over medium heat in the sauté pan. Sauté salmon skin side down in oil until browned, about 3 minutes.

Step 8

Turn the salmon and place in the oven to finish for 5-7 minutes.

Step 9

Turn the salmon skin side down and top with the vinaigrette. Garnish with Fresh Parsley (6 g) .