RECIPE | Taste5 Roast Salmon • Jalapeño-Caper Vinaigrette

We anticipate spring every year because it's time the most delicious Northwest Pacific Salmon begin to run. April is a great time of year, with Steelhead in abundant numbers, and Kings starting their migration up river, there are loads of fish to catch.

Springers, as they are nicknamed, are undoubtedly the most explosive fish to encounter in the Northwest rivers. With their uncanny ways of twisting and spinning around like a top, they will challenge the skills of the most experienced angler.

We've spun up the most simple and delicious preparation that is bright with the citrusy spring flavors with the heat of fresh jalapeno to compliment the buttery fattiness of the salmon.


Serves 4


2 bunches Swiss Chard
1 bunch broccoli rabe (about 1 1/2 pounds)
Extra virgin olive oil
Kosher salt, freshly ground pepper
4 6-ounce skinless salmon fillets
1 jalapeño, seeded and minced
pinch of sugar
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers
1 teaspoon Taste5 Vegetarian paste  | BUY in ONLINE SHOP


Preheat oven to 400°F.

Arrange the broccoli rabe on a large rimmed baking sheet
Drizzle with a little olive oil and season with salt and pepper.
Roast broccoli rabe for 10-12 minutes and still crisp.

Pat the salmon dry with kitchen paper, drizzle with a little olive oil.
Season with salt and pepper.
Arrange the salmon in the center of the baking tray, pushing the broccoli rabe to the sides.
Roast until salmon is evenly opaque throughout and broccoli rabe is tender, 10–15 minutes.

Make the vinaigrette by placing the minced jalapeño, vinegar, and a pinch of salt in small bowl and set aside for 10 minutes. Whisk in the Taste5 Vegetarian paste, pinch of sugar, capers and remaining 2 tablespoon olive oil. Season to taste with salt and pepper.

Wash and dry the chard and remove the stems from the leaves.
Stack a few of the leaves on top of each other, roll them like a cigar.
Cut into thin (1/4-inch) ribbons. Repeat until all the leaves are shredded.
Place chard ribbons in a large bowl and toss with 1/2 of the vinaigrette.

To serve divide the dressed chard evenly between 4 plates.
Place a salmon filet on top of the chard on each plate.
Evenly divide the broccoli rabe between the plates.
Drizzle the remaining vinaigrette over each salmon filet.