Lemon Herb Vinaigrette

Salmon is typically near the top of every Alaskan’s list of favorite things about living here. Fresh from the water, scooped out by dip or set net, subsisting on wild salmon has long been a part of the culture in our state. However, in preparation, we have to go through an activity that tops the least favorite things about living in Alaska: figuring out how the heck to get rid of all the previous year’s fish in the freezer. Some people can it for use as dog food, some smoke it, and others try to pawn it off on their neighbors that did a better job of eating salmon over the winter. 
We have a good bit to get creative with in preparation for the fresh fish coming in a few weeks, so we are focusing on some ways to freshen up old salmon using garden fresh veggies. Even if you did better than us and don’t have any salmon left, this dressing will be perfect with fresh salmon when they hit, and throughout the summer as different veggies come into season.


If you don’t have fresh herbs, you can use a teaspoon of dried herbs in place of a tablespoon of fresh. 
Yield: 2 cups

1/2 cup fresh parsley, stems removed

1 tbsp fresh cilantro

1 tbsp fresh thyme

1 tbsp fresh oregano

3 tbsp honey

Pinch salt

Pinch pepper

1/3 cup lemon juice or juice of 2 lemons

1 tbsp white wine vinegar 

1 tsp Dijon 

1 1/2 cup canola oil*
Combine all ingredients except oil and blend using immersion blender, food processor, or blender. Drizzle in oil slowly. It should take about 5 minutes to get all the oil in. 


*while I am usually a fan of allowing substitutions, there is one to avoid when it comes to blenders and oil: olive oil. If you want to learn about why (warning: chemistry lesson ahead) hop on over to cooks illustrated to read about their studies on the matter. 

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