- ½ cup plus 2 Tbsp. olive oil
- ¼ cup chopped shallots
- 1 Tbsp. minced garlic
- 3 Tbsp. champagne vinegar
- 1 to 2 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 2 Tbsp. drained capers
- 2 tsp. chopped fresh tarragon
- Salt and pepper
- 4 Alaska salmon portions (4 to 6 oz. each)
- 2 Tbsp. chopped Italian parsley
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.
Heat a heavy nonstick skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Transfer salmon to plates, drizzle with a little vinaigrette, and sprinkle with parsley. Serve remaining vinaigrette at the table to add to taste.
Recipe courtesy of Sunset Magazine and the Alaska Seafood Marketing Institute.
Photo courtesy of Alaska Seafood Marketing Institute.