Salmon with almond vinaigrette

This Jan. 24, 2017, photo provided by America's Test Kitchen shows Salmon with Almond Vinaigrette in Brookline, Mass. This recipe appears in “Cooking at Home with Bridget & Julia.” (Daniel J. van Ackere/America's Test Kitchen via AP)This Jan. 24, 2017, photo provided by America's Test Kitchen shows Salmon with Almond Vinaigrette in Brookline, Mass. This recipe appears in “Cooking at Home with Bridget & Julia.” (Daniel J. van Ackere/America's Test Kitchen via AP)

Servings: 8

Start to finish: 25-30 minutes

The consistency of the vinaigrette should be thick and clingy. It is important to keep the salmon skin on during cooking. You can remove it before serving if desired.

Toasted Almonds

1 tablespoon extra-virgin olive oil

2 cups skin-on raw almonds

1 teaspoon salt

¼ teaspoon black pepper

Almond Vinaigrette

½ cup toasted almonds

1 shallot, minced

3 tablespoons white wine vinegar

4 teaspoons honey

2 teaspoons Dijon mustard

? cup extra-virgin olive oil

3 tablespoons water, plus extra as needed

2 tablespoons minced fresh tarragon

Salt and pepper

Salmon

2 (2-pound) skin-on salmon fillets, about 1½ inches thick

4 teaspoons olive oil

Salt and pepper

To toast the almonds: Heat 1 tablespoon extra-virgin olive oil in a large non-stick skillet over medium-high heat until just simmering. Add 2 cups skin-on raw almonds, 1 teaspoon salt, and 1/4 teaspoon ground black pepper (if desired). Toast the almonds over medium-low heat, stirring often, until fragrant and the color deepens slightly, about 8 minutes. Transfer to a plate lined with paper towels and allow them to cool before serving.)

For the almond vinaigrette: Place almonds in zipper-lock bag and pound with rolling pin until coarsely crushed. Whisk crushed almonds, shallot, vinegar, honey, and mustard in medium bowl. Whisking constantly, drizzle in olive oil. Whisk in water and tarragon and season with salt and pepper to taste. (Makes 1½ cups.)

For the salmon: Use sharp knife to remove any whitish fat from belly of salmon and cut each fillet into 4 equal pieces. Using sharp (or serrated) knife, cut 4 shallow slashes, about 1 inch apart, through skin of each fillet (do not cut into flesh). Pat salmon dry with paper towels and rub with oil. (Prepped salmon can be refrigerated for up to 24 hours before cooking.)

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Season salmon with salt and pepper. Reduce oven temperature to 275 degrees and remove hot baking sheet. Carefully lay salmon, skin side down, on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 125 degrees for medium-rare, 9 to 13 minutes.

Transfer fillets to individual plates or platter, spoon vinaigrette over top, and serve.

Nutrition information per serving: 374 calories; 173 calories from fat; 19 g fat (3 g saturated; 0 g trans fats); 125 mg cholesterol; 406 mg sodium; 2 g carbohydrate; 0 g fiber; 2 g sugar; 45g protein.

For more recipes, cooking tips and ingredient and product reviews, visit www.americastestkitchen.com . Find more recipes like Oven Roasted Salmon in “Cooking at Home with Bridget & Julia .”