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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)
5 (6 oz each) ivory king salmon fillets (or other wild salmon)
2 tablespoons organic extra virgin olive or macadamia nut oil
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
2 tablespoons chopped cilantro
1 tablespoon fine-chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
Sea salt and black pepper to taste
- In a large, nonstick (or well-seasoned 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.
- 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. Return the salmon to the pan, cover, and cook 4 to 6 minutes, until just done.
- 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. Add the cilantro and parsley; swirl in the butter. Season with salt and pepper. Arrange the vegetables over the salmon and spoon the sauce over all.
Per serving: 356 calories, 32 percent calories from fat, 13 grams total fat, 3 grams saturated fat, 137 milligrams cholesterol, 8 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 6 grams net carbs, 50 grams protein, 200 milligrams sodium.