RECIPE INGREDIENTS
½ cup plus 2 Tbs Olive Oil
¼ C Chopped Shallots
1 Tbs Minced garlic
3 Tbs Champagne Vinegar
1-2 Tbs Lemon juice
1 Tbs Dijon mustard
2 Tbs Capers, drained
2 Tsp Chopped fresh tarragon
Salt and Pepper to taste
4 portions Salmon in 6 oz portions
2 Tbs Chopped Italian parsley
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
Substitutes for Champagne Vinegar
White wine vinegar (not as mild)
OR Rice vinegar (not as mild)
OR Raspberry vinegar (not as mild)
OR Apple cider vinegar (not as mild)