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Bronzed Alaskan Sockeye Salmon Over Salad Greens
Serves 2
2 "Treasures From the Sea" Alaskan Sockeye Salmon fillets
(in the frozen seafood section)
1 Tablespoon Private Selection olive oil
1/4 Cup Columbia Crest Two Vines wine
(we suggest Merlot or Shiraz)
1 Package Fresh Express Hearts of Romaine lettuce
10-12 (or more) Private Selection kalamata olives
8-10 (or more) Private Selection capers, drained
1/4 Cup (or to taste) Marie’s Chunky Blue Cheese Dressing
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Heat skillet over medium heat for about 1 minute. Brush the pan and both sides of the fish with olive oil.
- Put salmon in skillet and sear on one side for about 1 minute. Turn and sear the other side for 1 minute.
- Turn heat to low, cover, and cook – turning every minute – until center’s done almost the way you like it.
- Add the wine and continue cooking until wine is reduced by half.
- While fish is cooking, toss olives, capers, and Romaine hearts with Marie’s dressing and put on serving plates. Top each salad with a cooked filet. Enjoy this healthy dish with a glass of the Columbia Crest Two Vines wine you cooked with.
Chef’s Tip: Cooking with wine. When cooking with wine, here are two good rules:
- Don’t cook with a wine you wouldn’t drink by itself (like cooking wine). When the alcohol cooks away, you’re left with the flavor of the grape the wine was made from. That’s the flavor you want in your food – not salt and preservatives.
- Serve the same wine you cook with. Accompany your meal with the same wine to compliment the flavors.
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