 Bronzed Alaskan Salmon
With A Sun-Dried Tomato Champagne Sauce
Serves 2
2 Frozen Alaska Salmon fillets, – rinse and pat dry
2 tablespoons Private Selection olive oil
Kroger Italian Seasoning to taste
¼ cup Domaine St. Michele champagne
2 tablespoons CIBO Sun dried tomato pesto
3/4 cup Kroger Heavy Cream
Salt to taste
Heat a large non-stock skillet over med-high heat for one minute. Brush the oil on both sides of the frozen salmon fillets, as well as the bottom of the hot pan. Place the frozen salmon fillets in the hot skillet, and season the tops with the Italian seasoning. Turn the heat down to LOW, cover pan tightly, and turn every minute until center is just done. Remove the Alaska salmon fillets from the skillet and place on serving plates. Turn the burner up to med-high and add the Domaine St. Michele champagne. Simmer until the liquid has reduced by 3/4ths. Add the sun dried tomato pesto and cream. Bring to a simmer and reduce until sauce thickens (about 2-5 minutes). Season the sauce to taste with salt and pour around the salmon fillets.
|
