Wild Salmon + Almond and Tarragon Vinaigrette

By á-25087

Ingredients

• For The Vinaigrette:
• 1/2 lb of Wild Salmon
• cold pressed organic olive oil
• sea salt and pepper
• 1/4 a cup of raw almonds, toasted and chopped fine or crushed
• 1/2 shallot, chopped fine
• 1.5 tablespoons of white wine vinegar
• 2 teaspoons of raw honey
• 1 teaspoon of dijon mustard
• 1/4-1/3 a cup of cold pressed olive oil
• 1 tablespoon of filtered water
• 1 tablespoon of fresh tarragon, minced
• sea salt and pepper

Preparation

Step 1

*For the Almond Vinaigrette:*

Whisk the crushed or chopped almonds, shallot, vinegar, honey, and mustard in a medium bowl. Still stirring, drizzle in olive oil. Whisk in the tarragon and water then season to taste with salt and pepper. Set aside while you prepare the salmon.

*For the Salmon:*

Using a sharp knife, cut 4 slashes in the skin of each salmon fillet, about 1 inch apart. Be careful not to cut into the flesh. Rub the salmon with olive oil, season with salt and pepper and place on a piece of parchment paper or foil. Place a rimmed cooking sheet into the oven and heat to 500F. Once heated take the sheet out of the oven and place the salmon with the parchment paper or foil on the hot cooking sheet. Reduce the oven temp to 275F then immediately place the salmon into the oven. Roast for 9-13 minutes or until salmon easily flakes when prodded with a fork.

Right before serving give the vinaigrette a good stir than spoon over salmon and serve.