This week’s recipe comes from Thomas Persinger of Wild Alaskan Salmon and Seafood. Enjoy!

Wild Sockeye Salmon with Capers and Arugula Salad (serves 2)

Ingredients:
2- 6oz portion of Wild Alaska Sockeye Salmon
1- Tbsp Avocado oil
1- Tbsp capers
1- Tbsp butter
1- Tbsp finely chopped shallot
1/2- cup white wine

Salad:
2- cup local Arugula
1- local peach sliced
1- tsp rafting goat cheese

Salad Dressing:
1/2 tsp dijon mustard
2 Tbsp Avocado oil
1/2 lemon squeezed for juice
salt and pepper to taste

For Salmon:
Thaw and remove pin bones from salmon (see instructions for removal)
Salt and pepper flesh side of fish
Heat Avocado oil over medium heat, place salmon in skillet, skin side down for 3 minutes, flip and cook on flesh side for 3 minutes
Remove and let rest

Deglaze skillet with butter, white wine, shallots, and capers. Salt and pepper to taste. Reduce and spoon over salmon before serving.

For Salad:
Whisk together dressing ingredients, toss arugula and peaches in dressing, then top with goat cheese

Printable recipe here