Ingredients
- 2 2 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon olive oil
- Blackened seasoning, to taste
- 2 Tablespoons 2 Tablespoons Chardonnay
- Sauce:
- 1 teaspoon 1 teaspoon chopped garlic
- 1/2 cup 1/2 cup Chardonnay
- 1/2 cup 1/2 cup heavy cream
- 2 Tablespoons 2 Tablespoons chopped fresh basil
- Salt, to taste
- Lemon wedge
Servings:
Units:
Instructions
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick 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.
- Turn salmon over and sprinkle with blackened seasoning, to taste. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8
- minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. 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.
- Place the same skillet back on medium-high heat and add the garlic and 1/2 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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