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Bronzed Alaska Slamon in Wine Sauce
(Makes 4 servings)
• 4 salmon steaks or fillets (4-6 oz. each), fresh, thawed or frozen
• 1 tablespoon olive oil
• 2 tablespoons favorite seafood seasoning
• 1/4 cup white wine or chicken broth
• 1 tablespoon butter
Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook 2 minutes; add wine and butter to pan. Continue to cook, uncovered, an additional 4-6 minutes for frozen salmon or 1-2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.
• 1 tablespoon olive oil
• 2 tablespoons favorite seafood seasoning
• 1/4 cup white wine or chicken broth
• 1 tablespoon butter
Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook 2 minutes; add wine and butter to pan. Continue to cook, uncovered, an additional 4-6 minutes for frozen salmon or 1-2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.
Article reprinted from the January/February 2007 issue of The Saturday Evening Post magazine. Read more at www.saturdayeveningpost.com, © Copyright 2007 Benjamin Franklin Literary & Medical Society, All rights reserved