INSTRUCTIONS

• Pour ½ cup olive oil into a 12 inch frying pan over medium-high heat. When hot, add shallots and garlic and stir often until limp but not brown (about 2 minutes).
• Scrape into a blender or food processor and add vinegar, lemon juice, and mustard.
• Whirl until smooth.
• Pour mixture into a bowl or pitcher and stir in capers, tarragon, and salt and pepper to taste.
• Preheat oven to 375 degrees F.
• Rinse salmon portions and pat dry.
• Sprinkle portions all over with salt and pepper.
• Heat remaining 2 TBS olive oil in same frying pan over medium-high heat.
• Add salmon, skin side up, and cook until browned on the bottom (about 3 minutes).
• Turn salmon over, then transfer pan to the oven.
• Bake just until the fish is opaque throughout (about 5 to 7 minutes).
• Transfer salmon to plates, drizzle with a little vinaigrette, and sprinkle with parsley.
• Serve remaining vinaigrette at the table to add to taste.
• Serves 4