Mercer Island Reporter


Putting a new twist on a favorite summer dish

Mercer Island Reporter Columnist
August 6, 2013 · Updated 10:04 AM

Pan roasted salmon can be prepared in a myriad of ways, mixing tastes to fit the season. / Neeta Lind/Flickr.com

Summer is a great time of year to enjoy the wonderful world of seafood. Salmon is especially easy to find in the Pacific Northwest this time of year. While there are a wide variety of types, Alaskan salmon is a favorite.

One great way to put a new twist on a traditional dish is to pan roast the salmon, and prepare a champagne-caper vinaigrette sauce to pour on top.

Pan Roasted Alaska Salmon with Champagne-Caper Vinaigrette

½ cup plus 2 tablespoons olive oil

¼ cup chopped shallots

1 tablespoon minced garlic

3 tablespoons champagne vinegar

1-2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 tablespoons drained capers

2 teaspoons chopped fresh tarragon

Salt and pepper to taste

4 Alaska salmon portions (6 ounces each, 1 inch thick)

2 tablespoons chopped Italian parsley

Pour ½ cup olive oil into a 12-inch frying pan over medium heat; when hot, add shallots and garlic, and stir until limp but not brown, about two minutes. Scrape into a food processor and add vinegar, lemon juice and mustard; whirl until smooth. Pour the mixture into a bowl. Stir in capers, tarragon and salt and pepper.

Preheat oven to 375 degrees. Rinse salmon portions all over with salt and pepper. Heat remaining two tablespoons of oil in the same frying pan over medium-high heat. Add salmon, skin side up, and cook until browned on the bottom, for about three minutes. Turn salmon over, then transfer pan to the oven. Bake until fish is opaque through out, about five to seven minutes.

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



Commenting Rules

© Sound Publishing, Inc.
All rights reserved.
Our Titles | Work With Us