Ingredients
- 4 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- olive oil
- Salt and black pepper
- 1/4 cup 1/4 cup Fum Blanc
- Garnish:
- 1/4 cup 1/4 cup coarsely chopped Italian parsley
- Lemon wedges
- Provenal Vegetables Vinaigrette:
- 2 cloves 2 cloves garlic, minced
- 3 Tablespoons 3 Tablespoons fresh lemon juice
- 1 Tablespoon 1 Tablespoon balsamic vinegar
- 5 Tablespoons 5 Tablespoons olive oil
- 2 teaspoons 2 teaspoons dried Herbes de Provence
- or 1 teaspoon each dried basil leaves and dried thyme leaves
- 1 cup 1 cup frozen tiny green beans (haricots verts), defrosted
- 6 6 red new potatoes, cooked and diced
- 1/2 cup 1/2 cup diced roasted red peppers
- 1/2 1/2 small red onion, slivered lengthwise, rinsed in cold water and drained thoroughly
- 1/4 cup 1/4 cup pitted imported olives, such as Kalamata
- 1 Tablespoon 1 Tablespoon drained capers
Servings:
Units:
Instructions
- Before cooking the salmon, mix all Provenal Vegetables Vinaigrette ingredients together in a small bowl and set aside.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a large heavy nonstick skillet over
- medium-high heat. Brush both sides of salmon with a little olive oil. Place salmon, skin side up, in heated skillet and cook, uncovered,
- about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and season with salt and pepper. Move the pan off the burner, add wine to pan, and immediately return pan to burner. Cover
- pan tightly and reduce heat to medium. Cook an additional 4 to 6 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook
- just until fish is opaque throughout.
- Remove fish to a platter; do not wash the pan. In the pan that the fish was cooked in, add the Provenal Vegetables Vinaigrette, and heat
- over high heat until just warmed, about 1 to 2 minutes. Pour over fish on platter, sprinkle with parsley and garnish with lemon wedges, if
- desired. Serve immediately.
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