Pan Roasted Salmon with White Wine Caper Vinaigrette
Serve with my garlic sautéed spinach for a light yet satisfying meal!
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White Wine Vinegar
Ground Black Pepper
Chopped Fresh Parsley
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Preheat oven to 375 degrees F.
Chop the Tarragon (2 tsp) and Fresh Parsley (2 Tbsp) and set aside. Mince the Garlic (1 clove) and set aside. Chop the Shallot (1/4 cup).
Heat the Olive Oil (2 Tbsp) in a sauté pan over medium heat.
Add the chopped shallot and garlic to the pan, and sauté for two minutes.
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.
Pour mixture into bowl, add Capers (to taste), tarragon, Salt (1/4 tsp) and Ground Black Pepper (1/2 tsp). Stir to combine.
Rinse and pat dry salmon. Divide into four 6 oz portions. Season with Salt (1/4 tsp) and Ground Black Pepper (1/2 tsp).
Heat remaining Olive Oil (1/4 cup) over medium heat in the sauté pan. Sauté Wild Salmon (24 oz) skin side down in oil until browned, which takes about 3 minutes.
Turn the salmon and place in the oven to finish for 5-7 minutes.
Turn the salmon skin side down and top with the vinaigrette. Garnish with the chopped fresh parsley.
Serve and enjoy!
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This white wine caper combination should be amazing
Thanks for sharing
I'm drooling here!
I used cod and I found it crazy good.
This is good salmon!
Impressed my girlfriend by making this delicious dish. Will definitely make again!
I wanted to cook something impressive for girlfriend this weekend (it's our 1st anniversary!) so I made this tonight as a tester. This was surprisingly not difficult at all. I'm generally too intimated to cook fish cause I always overcook it. But this turned out perfect!
It was my turn to cook tonight and my wife was stunned by how flavorful and juicy the salmon was! The white wine vinegarette was fabulous
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