Bronzed Alaskan Salmon in Wine-Basil Sauce
Prep time 5 minutes; cooking time 20 minutes
2 Alaskan salmon fillets (4 to 6 oz. each), thawed
Seasoning to taste (optional; try Vital Choice Organic Seafood Rub, Organic Salmon Marinade, or Organic Lemon-Pepper)
1 Tablespoon organic extra virgin olive oil
2 Tablespoons Chardonnay
1 teaspoon chopped garlic
½ cup dry white wine (e.g., Chardonnay)
½ cup heavy cream
2 Tablespoons chopped fresh basil
Salt, to taste
- Heat a heavy non-stick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and sprinkle with seasoning (optional), to taste. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes. Cook just until fish is opaque throughout.
- Remove the pan from the heat and add 2 tablespoons wine. Swirl the salmon fillets in the pan, uncovered, until liquid is evaporated. Remove salmon from the pan and keep warm.
- Place the same skillet back on medium-high heat and add the garlic and ½ cup wine. Simmer wine until reduced by two-thirds. Add the cream and basil; simmer sauce until thickened, about two minutes. Season to taste with salt and add the juice of one lemon wedge.