WILD SALMON PAN ROASTED WITH WHITE WINE-CAPER VINAIGRETTE
Pair with Blackstone Chardonnay
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)
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.