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Pan-Roasted Alaska Salmon with Champagne-Caper Vinaigrette

Today's dinner-party-perfect recipe comes to us courtesy of the Test Kitchen at Sunset magazine: Western America's largest-circulation regional magazine, with monthly issues devoted to travel and recreation; garden and outdoor living; food and entertaining; home design, remodeling, and projects.

Rice pilaf and asparagus or artichokes would make good accompaniments, and the suggested wine is a Blanc de Noir Sparkling Wine. Prep time for this luscious recipe is about 25 minutes.

Pan-Roasted Alaska Salmon with Champagne-Caper Vinaigrette

Serves 4

1/2 cup plus 2 tablespoons organic extra virgin olive oil
1/4 cup chopped shallots
1 tablespoon minced garlic
3 tablespoons champagne vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons drained capers
2 teaspoons chopped fresh tarragon
Sea salt and organic black pepper
4 Alaska Salmon fillet portions (6 oz each)
2 tablespoons chopped Italian parsley

  • Pour 1/2 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 F. Rinse salmon portions and pat dry; sprinkle portions all over with salt and pepper. Heat remaining 2 tablespoons 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 fish is opaque throughout, about 5‒7 minutes.

  • Transfer salmon to plates, drizzle with a little vinaigrette, and sprinkle with parsley. Serve remaining vinaigrette at the table to add to taste.

Nutrients per serving: 527 calories, 40 g total fat, 6 g saturated fat, 69% calories from fat, 126 mg cholesterol, 35 g protein, 5 g carbohydrate, .3 g fiber, 306 mg sodium, 31 mg calcium and 1.3 g omega-3 fatty acids.

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