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Bronzed Alaska Salmon with Butter Wine Caper Sauce
Serves 2
2 Treasures from the Sea Alaska Sockeye Salmon fillets, thawed (See Chef’s Tip below)
1 Teaspoon (or to taste) Chef Paul’s Magic Salmon Seasoning
2 Tablespoons Private Selection olive oil
1/4 Cup your favorite red or white wine
1/2 Tablespoon Kroger butter
2 Tablespoons Moore’s® Marinade
1 Tablespoon Private Selection capers, drained
Salt & pepper, to taste
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Heat a large non-stick skillet over med-high heat for one minute. Brush the oil on both sides of the thawed salmon fillets, and the bottom of the hot pan.
- Place the salmon fillets in the hot skillet, and season the tops with the Chef Paul’s seasoning. Turn the heat down to LOW, cover the pan tightly, and cook one minute. Turn the fillets, season the other side and continue to cook, turning every minute, until center is just done.
- Remove the fillets from the skillet and place on serving plates. Turn the burner up to med-high, hold it away from the heat while adding the wine, and cook until the liquid has reduced by half.
- Add the butter, Moore’s, and capers. Simmer until the sauce thickens (about 2-4 minutes). Season the sauce to taste with salt and pepper and pour over the salmon fillets. Serve immediately over rice, pasta, or couscous.
CHEF’S TIP: Treasures from the Sea fillets are individually vacuum-sealed, so you can thaw as many as you need and leave the rest in the bag in your freezer. Very convenient! To thaw, put the fillets – in their sealed pouches – in the refrigerator over night or in COLD water for 6-8 minutes.
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