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RECIPE
13 INGREDIENTS9 STEPS25MIN

Pan Roasted Salmon with White Wine Caper Vinaigrette

4.7
10 Ratings
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Chef John

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Serve with my garlic sautéed spinach for a light yet satisfying meal!
25MIN
Total Time

Chef John

Ingredients

US / METRIC
Servings:
4
Serves 4
4
(6 oz)
2 Tbsp
1/4 cup
1/4 cup
Shallots , chopped
1 clove
Garlic , minced
3 Tbsp
White Wine Vinegar
1 Tbsp
Dijon Mustard
to taste
1/2 Tbsp
Tarragon , chopped
1/2 tsp
2 Tbsp
Fresh Parsley , chopped
1 Tbsp

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Nutrition Per Serving

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CALORIES
451
FAT
32.0 g
PROTEIN
34.3 g
CARBS
3.9 g

Cooking Instructions

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

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Nutrition Per Serving
Calories
451
% Daily Value*
Fat
32.0 g
41%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
93.6 mg
31%
Carbohydrates
3.9 g
1%
Fiber
0.6 g
2%
Sugars
0.9 g
--
Protein
34.3 g
69%
Sodium
427.1 mg
19%
Vitamin D
--
--
Calcium
35.7 mg
3%
Iron
1.8 mg
10%
Potassium
902.7 mg
19%
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