Now you can prepare Frozen Alaska Seafood right out of the freezer. Convenient & Delicious!

Bronzed Alaskan Salmon
With Butter Wine Glaze

Serves 2
2 Harris Teeter Frozen Alaska Salmon, or Cod fillets
   – rinse and pat dry
2 tablespoons canola oil
1 tablespoon Lawry’s Seasoned Pepper
1/4 cup Black Swan Wine (plus a glass for the chef)
1 tablespoon butter

Heat a large non-stock skillet over med-high heat for one minute. Brush the oil on both sides of the frozen salmon (or Cod) 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 Lawry’s seasoning. Turn the heat down to LOW, cover pan tightly, and turn every minute until center is almost done. Turn off the heat, add the wine and butter. Use your tongs to swirl the salmon around the pan to coat, turning salmon one more time. Place on serving plate and let rest for a couple of minutes before serving. Enjoy with a glass of Redwood Creek Wine.