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Bronzed Alaskan Salmon
This Alaskan fishermen's everyday recipe keeps things simple to speed preparation and let the flavor of wild salmon shine through.
And it makes an easy crowd-pleaser for dinner parties, too!
Bronzed Alaskan Salmon
Prep time 5 minutes Cook time 12 minutes
Serves 4
1/4 cup white wine, chicken broth, or vegetable broth
1 Tablespoon butter
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Thaw salmon overnight or immerse sealed packages in cold water for 20 minutes or until flexible. Rinse salmon under cold water; pat dry with paper towel.
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Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, 2 to 4 minutes (no more!), until browned. Shake pan occasionally to keep fish from sticking.
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Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 2 minutes (sockeye and silver) to 4 minutes (king), just until fish is opaque throughout except for a small pink spot in the very center, and sauce is reduced. Remove salmon from heat, and cover as it self-cooks for 2-3 minutes. Drizzle sauce over salmon when serving.
Variation: For added flavor, capers may be added to the sauce just prior to removing from heat.
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