Lemon Caper Vinaigrette And Salmon Seasoning

Campbell's Baked Salmon By Chef Troy Nesvacil, Campbell’s Resort, Lake Chelan.

Lemon-Caper Vinaigrette

Makes just over 1 Quart


2 Cups Canola Salad Oil

¾ Cup Red Wine Vinegar

½ Cup Capers

¾ Cup Brown Sugar

1 Teaspoon Garlic Cloves, Chopped

½ Cup Green Onions, Chopped

½ Cup Lemon Juice

1 Pinch Kosher Salt (Course)

1 Pinch Black Pepper, (Course Grind)


Prep Notes:

Except the oil, blend all ingredients in a food processor.  Once blended, slowly drizzle in the oil to emulsify.


Salmon Seasoning


4 cups dill weed

4 cups mild chile powder

2 cups lemon pepper

1 cup ground cumin


Combine all ingredients in a large bowl Place in container for storage and use as desired.