- 1/3-1/2 lb. fish per serving depending on your guests appetite!
- For 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
- For the Salmon (We love Copper River 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
- Step 1 – Prepare Almond Tarragon 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
- 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 roast 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
- Transfer fish to serving platter (family style presentation) or individual plates.
- Spoon vinaigrette generously over the top of fish and serve.
- Cook’s Note: We love this fish dish served with Caramelized Fennel and Apple Couscous. You can get the Couscous Recipe here or watch the Video!