Serves 2
2	Kroger Frozen Sockeye Salmon fillets, thawed (in the blue package in the Frozen Seafood section)
1	Tablespoon Kroger Creole Seasoning
1	Tablespoon Carapelli Olive Oil
1	Tablespoon Kroger butter
1/4	Cup of your favorite Robert Mondavi Private Selection wine
2	Tablespoons Private Selection Green Olive Tapenade (In jars near the pasta sauces)
2	Teaspoons Private Selection Basil Flavor Olive Oil

As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.

• Heat a skillet over med-high heat for one minute. Add the oil to the pan and swirl to coat. In the meantime, season the Alaskan salmon fillets with the Creole seasoning.
• Add the seasoned Alaska salmon fillets to the skillet and bronze for one minute per side. Lower the heat to Med-Low and continue to cook until just done, turning often.
• Remove the pan from the heat and add the butter and wine. Return the pan to the heat and simmer until butter melts and sauce thickens (about 30 seconds). Put fillets on dinner plates, spoon one tablespoon Tapenade the length of each fillet, drizzle with the Basil Olive Oil, and serve immediately. Accompany with a glass of Robert Mondavi Private Selection wine.

CHEF’S NOTE: TAPENADE (Tap-in-ODD or Tap-in-ADE)is classic Mediterranean dish made from olives, anchovies, capers, lemon juice, olive oil and seasonings that can be a condiment or a spread. Try the Private Selection Black Olive and the Green Olive tapenades.