Copper River Salmon Featuring: Almond Tarragon Vinaigrette and Caramelized Couscous!

RECIPE VIDEO

Fresh Copper River Salmon (or any salmon for that matter) is simply and elegantly complemented by this fresh and nutty vinaigrette.

Copper River Salmon Featuring:

Almond Tarragon Vinaigrette

R E C I P E

Almond Tarragon Vinaigrette

• 3 tablespoons white wine vinegar

• 4 teaspoons honey • 2 teaspoons Dijon mustard • 1 tablespoon water• ½ cup extra-virgin olive oil• 2 tablespoons minced fresh

tarragon• 1 teaspoon ground fennel

seed• 1 shallot, minced• ½ cup sliced toasted

almonds• Salt and pepper to taste

Salmon• 2-3 pounds salmon fillet, cut

into equal portions (one portion per guest – see cook’s note below)

• 3-4 teaspoons olive oil• Salt and pepper

I N G R E D I E N T S

1/3-1/2 lb. fish per serving depending on your guests appetite!

Cook’s Note

{STEP 1}

Prepare Vinaigrette

{ S T E P 1 }

Prepare Vinaigrette

Combine white wine vinegar, honey, Dijon mustard, water, and olive oil in food processor until thoroughly combined.

Pour into bowl and mix in tarragon, fennel seed, shallots, and almonds.

Season with salt and pepper taste.

Set aside (or refrigerate) until time to plate and serve.

{STEP 2}

Oven Bake Salmon

{ S T E P 2 }

Oven Bake SalmonCut fillets into 6 equal servings, trimming any whitish fat from belly or fins.

Pat salmon dry with paper towel and rub with oil. (Can be refrigerated from this point up to 24 hours).

Adjust oven rack to lowest position, place rimmed baking sheet on the rack and heat oven (and baking sheet) to 500 degrees.

Season salmon with salt and pepper and remove hot baking sheet from oven. Carefully lay salmon, skin side down, on hot baking sheet.

Reduce oven temperature to 275 degrees and bake salmon in oven until center is translucent and registers 125 degrees (for med-rare), approximately 9-12 minutes. Salmon will continue to cook after it comes out of the oven.

{STEP 3}

Plate and Serve

{ S T E P 3 } Plate and Serve

Transfer fish to serving platter (family style presentation) or individual plates.

Spoon vinaigrette generously over the top of fish and serve.

RECIPE VIDEO

We love this fish served with Caramelized Couscous. You can get the Couscous Recipe here or Watch the Video!

Cook’s Note

from Holly’s Blog

Copper River Salmon

Season is a Great Excuse

to Throw a Dinner Party!

If you’re not from Seattle, you may not be aware of the Zeitgeist of Copper River Salmon. But you don’t really have to be to appreciate this fresh and delicious Northwest “catch.” Copper River Salmon are prized for…. {READ MORE}

Facebook >>

Pinterest >>

Twitter >>

SlideShare >>

YouTube >>