Alaska Salmon with Champagne Caper Vinaigrette
- ½ cup plus 2 Tbsp. California Olive Ranch extra virgin 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 California Olive Ranch extra virgin 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.