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

2. RECIPE
Copper 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

3. INGREDIENTS
Almond Tarragon
Vinaigrette 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

4. { STEP 1 }
Prepare Vinaigrette

5. {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.

6. { STEP 2 }
Oven Bake Salmon

7. {STEP 2} Oven Bake Salmon
Cut 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.

8. {STEP 3 }
Plate and Serve

9. { 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.
We love this fish served with Caramelized Couscous. You
can get the Couscous Recipe here or Watch the Video!
RECIPE VIDEO

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