RECIPE:
Serves2
1 tablespoon olive oil
2 Alaska sockeye salmon fillets
salt and pepper to taste
1/2 cup Chateau Ste Michelle
chardonnay or sauvignon blanc
1 tablespoon capers, rinsed and drained
2 tablespoons butter
Heat a large skillet over medium-high heat for 1 minute.
In the meantime, season the salmon fillets to taste with
salt and pepper. Add the oil to the pan and swirl to coat.
Add the salmon fillets to the pan skin side up. Lower the
heat to medium and cook for 2 minutes. Turn the fillets to
the skin side and cook for one minute. Turn the salmon
and peel of skin. Turn one more time and cook for 1
minute. Place the salmon in serving plates. To the same
skillet, add the capers and mash about 1/3 of them with a
fork. Add the wine and simmer until reduced by 75%. Add
the butter and whisk until melted. Pour sauce over fillets
and serve immediately.
Enjoy with a glass of Chateau Ste Michelle Wine.