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Braised Ivory King Salmon with Cilantro

This savory Southwestern entrée is adapted from The Best of Fine Cooking: Comfort Food (Taunton Press, 2005).
Yield: Serves 4
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Additional:
Ingredients
1 onion, thinly sliced
3 medium carrots, peeled and sliced into thin rounds
2 cloves garlic, very finely chopped
3/4 cup dry white wine
Water
2 tablespoons chopped cilantro
1 tablespoon fine-chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
Sea salt and black pepper, to taste
Preparation
1.  In a large nonstick (or well-seasoned cast iron) frying pan, heat the oil over medium-high heat. Cook the fillets until just browned on one side; flip them, and brown the other side.
2.  Remove the salmon from the pan. In the same pan, cook the onions, carrots and garlic over medium-high heat 7 minutes until soft and slightly golden. Add the wine and 3/4 cup water to the pan and use a wooden spoon to loosen any bits from the bottom of the pan.
3.  Return the salmon to the pan, cover, and cook 4 to 6 minutes, until just done.
4.  Remove the salmon from the pan, leaving the liquid and vegetables in the pan. Taste the sauce and, if necessary, boil for a few minutes to reduce it to intensify its flavor.
5.  Add the cilantro and parsley; swirl in the butter. Season with salt and pepper.
6.  Arrange the vegetables over the salmon and spoon the sauce over all.
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