Pan Roasted Salmon with White Wine Caper Vinaigrette

1821 cookbooks

Serve with my garlic sautéed spinach for a light yet satisfying meal!

Chef John

Serves 4

13 Ingredients

24 oz Wild Salmon

2 Tbsp Olive Oil

1/4 cup Olive Oil

1/4 cup Shallot

1 clove Garlic

3 Tbsp White Wine Vinegar

1 Tbsp Dijon Mustard

to taste Capers

2 tsp Tarragon

1/2 tsp Salt

1 tsp Ground Black Pepper

2 Tbsp Fresh Parsley

1 Tbsp Lemon Juice

11 Steps

Steps 1

Preheat oven to 375 degrees F.

Steps 2

Chop the Tarragon and Fresh Parsley and set aside. Mince the Garlic and set aside. Chop the Shallot.

Steps 3

Heat the Olive Oil in a sauté pan over medium heat.

Steps 4

Add the chopped shallot and garlic to the pan, and sauté for two minutes.

Steps 5

Place the sauteéd garlic and shallot in the oil into a food processor or blender. Add the White Wine Vinegar, Dijon Mustard, Lemon Juice, and pulse until smooth.

Steps 6

Pour mixture into bowl, add Capers, tarragon, Salt and Ground Black Pepper. Stir to combine.

Steps 7

Rinse and pat dry salmon. Divide into four 6 oz portions. Season with Salt and Ground Black Pepper.

Steps 8

Heat remaining Olive Oil over medium heat in the sauté pan. Sauté Wild Salmon skin side down in oil until browned, which takes about 3 minutes.

Steps 9

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

Steps 10

Turn the salmon skin side down and top with the vinaigrette. Garnish with the chopped fresh parsley.

Steps 11

Serve and enjoy!