Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Heat the
Olive Oil (2 Tbsp)
in a sauté pan over medium heat.
Step 3
Add the
Shallots (1/4 cup)
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 (3 Tbsp)
,
Dijon Mustard (1 Tbsp)
,
Lemon Juice (1 Tbsp)
, and pulse until smooth.
Step 5
Pour mixture into bowl, add
Capers (to taste)
,
Tarragon (1/2 Tbsp)
,
Salt (1/4 tsp)
and
Ground Black Pepper (1/2 tsp)
. Stir to combine.
Step 6
Rinse and pat dry
Wild Salmon (4)
. Season with
Salt (1/4 tsp)
and
Ground Black Pepper (1/2 tsp)
.
Step 7
Heat remaining
Olive Oil (1/4 cup)
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 (2 Tbsp)
.
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