Roasted Salmon With Almond Vinaigrette

• 4 x 5oz salmon filets, skin on

• 2 tsp. vegetable oil

• 1/2 tsp. sea salt

• 1/4 tsp. pepper

Almond Vinaigrette:

• 1/3 cup whole almonds, chopped and toasted

• 2 tsp honey

• 1 tsp Dijon mustard

• 1 tbsp. white balsamic vinegar

• 1/4 cup olive oil

• 1 tbsp water

• 1 tbsp chopped fresh chives

• salt and pepper

Line a baking sheet with aluminum foil and place in the oven. Heat the oven to 475F. Make 4 shallow slashes in the skin side of the salmon to ensure that the salmon doesn’t curl when baking. Pat salmon dry with paper towels, rub with oil and season with salt and pepper.

Redue the oven temperature to 275F. Remove the hot baking sheet from the oven, place the filets on the pan skin side down. Roast until the center still translucent and 125F for medium-rare, about 8-12 minutes. Transfer to plate and top with vinaigrette.

Pair with a Loire Valley Sauvingnon Blanc such as Menetou-Salon or a Chateau Thivin from Brouilly