RECIPECopper River Salmon          Featuring:  Almond Tarragon Vinaigrette Fresh Copper River Salmon (or any salmon for th...
INGREDIENTSAlmond TarragonVinaigrette                        Salmon •   3 tablespoons white wine      •   2-3 pounds salmo...
{ STEP 1 }Prepare Vinaigrette
{STEP 1}      Prepare Vinaigrette Combine white wine vinegar, honey, Dijon mustard, water, and olive oil in food processor...
{ STEP 2 }Oven Bake Salmon
{STEP 2}            Oven Bake SalmonCut fillets into 6 equal servings, trimming any whitish fat from belly or fins.Pat sal...
{STEP 3 }Plate and Serve
{ S T E P 3 } Plate and ServeTransfer fish to serving platter(family style presentation) orindividual plates.Spoon vinaigr...
If you’re not from Seattle, you may not be awareof the Zeitgeist of Copper River Salmon. But you       Facebook >>don’t re...
Copper River Salmon Featuring:  Almond Tarragon Vinaigrette
Copper River Salmon Featuring:  Almond Tarragon Vinaigrette
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Copper River Salmon Featuring: Almond Tarragon Vinaigrette

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Copper River Salmon with Tarragon Almond Vinaigrette

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

Serves: 6
Prep Time: 30 minutes

Published in: Self Improvement, Business
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  • Recipe Main Title (Vertical)
  • Ingredients List
  • Step 2 Title
  • Step 1 Details
  • Step 1 Title
  • Step 2 Details
  • Step 3 Title
  • Step 2 Details
  • Copper River Salmon Featuring: Almond Tarragon Vinaigrette

    1. 1. RECIPECopper River Salmon Featuring: Almond Tarragon Vinaigrette Fresh Copper River Salmon (or any salmon for that matter) is simply and elegantly complemented by this fresh and nutty vinaigrette. RECIPE VIDEO
    2. 2. INGREDIENTSAlmond TarragonVinaigrette Salmon • 3 tablespoons white wine • 2-3 pounds salmon fillet, cut into vinegar equal portions (one portion per • 4 teaspoons honey guest – see cook’s note below) • 2 teaspoons Dijon mustard • 3-4 teaspoons olive oil • 1 tablespoon water • Salt and pepper • ½ cup extra-virgin olive oil • 2 tablespoons minced fresh tarragon • 1 teaspoon ground fennel seed 1/3-1/2 lb. fish per serving depending • 1 shallot, minced on your guests appetite! • ½ cup sliced toasted almonds • Salt and pepper to taste
    3. 3. { STEP 1 }Prepare Vinaigrette
    4. 4. {STEP 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.
    5. 5. { STEP 2 }Oven Bake Salmon
    6. 6. {STEP 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 fromthis point up to 24 hours).Adjust oven rack to lowest position, place rimmed baking sheet on the rackand 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 centeris translucent and registers 125 degrees (for med-rare), approximately 9-12minutes. Salmon will continue to cook after it comes out of the oven.
    7. 7. {STEP 3 }Plate and Serve
    8. 8. { S T E P 3 } Plate and ServeTransfer fish to serving platter(family style presentation) orindividual plates.Spoon vinaigrette generously overthe top of fish and serve. We love this fish served with Caramelized Couscous. You can get the Couscous Recipe here or Watch the Video! RECIPE VIDEO
    9. 9. If you’re not from Seattle, you may not be awareof the Zeitgeist of Copper River Salmon. But you Facebook >>don’t really have to be to appreciate this fresh anddelicious Northwest “catch.” Copper River Salmon Pinterest >>are prized for…. {READ MORE} Twitter >> SlideShare >> YouTube >>

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