You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Are you years or older?

OR

Verify age via Facebook

Brand Name supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © 2017 Blackstone Winery, Acampo, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Blackstone Winery

WILD SALMON PAN ROASTED WITH WHITE WINE-CAPER VINAIGRETTE

Pair with Blackstone Chardonnay

Ingredients

1/2 cup plus 2 tablespoons olive oil
1/2 cup chopped shallots
1 tablespoon minced garlic
1 tablespoon white wine vinegar
1-2 tablespoons lemon juice
1 tablespoon dijon mustard
2 tablespoons drained capers
2 tablespoons chopped fresh tarragon
Salt and pepper
2 tablespoons chopped Italian parsley
4 wild salmon portions (6 oz. each)

Directions

Pour 1/2 cup olive oil into a 12" frying pan over medium-high heat; when hot, add shallots and garlic and stir often until limp but not brown, about 2 minutes.

Mix vinegar, lemon juice and mustard in blender or food processor until smooth.

Pour mixture into a bowl or pitcher and stir in capers, tarragon, salt and pepper to taste.

Preheat oven to 375°F. Rinse salmon portions and pat dry; sprinkle salmon 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 to 7 minutes.

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