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Bronzed Alaskan Salmon in a Wine-Basil Sauce


Sometimes simple is betterlike when time is short and appetites are sharp. This recipe makes it easy to enjoy one of nature's best and best-tasting foods in style, without stress.


Bronzed Alaskan Salmon in Wine-Basil Sauce
Prep time 5 minutes; cooking time 20 minutes
Serves 2

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

Sauce
1 teaspoon chopped garlic
½ cup dry white wine (e.g., Chardonnay)
½ cup heavy cream
2 Tablespoons chopped fresh basil
Salt, to taste
Lemon wedge

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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