Pan Roasted King Salmon With Citrus Crème Fraîche, Crispy Capers And Spring Greens

Pair with Small Block Series Mount Veeder Chardonnay

Yield: 4 portions

Ingredients – Honey Vinaigrette

1 cup capers, drained, dried
2 cups canola oil

1 cup crème fraîche
1 tsp. orange zest
½ tsp. lemon zest
2 Tbsp. orange juice
1 Tbsp. lemon juice
Salt & pepper as needed

4 cups greens (mixed greens, frisée, mâche, etc)
1 ea. red endive, sliced thin
2 Tbsp. white balsamic
2 Tbsp. extra-virgin olive oil

¼ cup cucumber, seeded, diced
¼ cup tomatoes, seeded, diced
1 Tbsp. parsley, chopped
1 Tbsp. extra-virgin olive oil

1 Tbsp. olive oil
4 ea. salmon, skinless, boneless, 5 oz. portions
Salt & pepper as needed


  • Crispy capers: dry the capers on paper towels. Place the oil in a small pot. Heat over medium heat. Add capers and fry over medium heat until they are crisp. Drain well and set on paper towels.
  • Citrus crème fraîche: combine the crème fraîche, zests, and juice. Season with salt and pepper.
  • Spring greens: place the frisée, mâche, endive, and greens in a large bowl. Season with salt and pepper. Sprinkle with white balsamic and olive oil. Toss.
  • Garnish: combine the cucumber, tomatoes, and parsley in a small bowl. Season with salt and pepper. Drizzle with olive oil.
  • Salmon: season the fish with salt and pepper. Let sit for 10 minutes.
  • Heat a large sauté pan over medium high heat. Add olive oil and salmon, presentation side down. Cook until golden brown on the exterior and just opaque in the center, approximately 4 minutes per side.
  • Place a spoonful of sauce just off center on the plate. Place a generous handful of greens, slightly to the left of the sauce. Place the salmon in between the salad and sauce. Top with the garnish and sprinkle with crispy capers.
Due to county restrictions our Estate, Tasting Room and Museum are currently closed to visitors. Book a Virtual Tasting Now