Pan Roasted Salmon with Champagne Caper Vinaigrette ½ C + 2 TBS Extra Virgin Olive Oil*       2 TBS drained capers ¼ C chopped shallots                             2 tsp chopped fresh tarragon 1 TBS minced garlic                                Salt & Pepper TT 3 TBS Champagne Vinegar                   1 TBSP Dijon Mustard  1-2 TBSP lemon juice                              2TBSP chopped Italian parsley 1 TBSP Dijon Mustard 4 Salmon portions  (Aprox 6 oz ea & 1” thick) Pour ½ C olive oil into a 12” frying pan over medium high heat; add shallots & garlic &  stir often until limp but not brown (2 min). Scrape into food processor & add vinegar, lemon juice & mustard; whirl until smooth. Pour mixture into a bowl & stir in capers, tarragon; Salt & Pepper TT. Preheat oven to 375°F. Rinse salmon & pat dry; sprinkle all over w/ salt & pepper. Heat remaining 2 TBSP olive oil in same frying pan over med-high heat. Add salmon, skin side up & cook until browned on the bottom (3 min). Turn salmon over, transfer pan to the oven. Bake until fish is opaque throughout, (5-7min). Transfer to plates, drizzle with vinaigrette & sprinkle w/parsley. Serve remaining vinaigrette at the table to add to taste. * Mild/Medium Extra Virgin Olive Oil,  Lemon or Lime are all good choices.