Bronzed Alaska Salmon in a Butter-Wine Sauce
Recipe courtesy of Alaska Seafood Marketing Institute.
4 Alaska Salmon steaks or fillets (4 to 6 ounces each), fresh, thawed or frozen
1 tablespoon olive, canola, peanut or grapeseed oil
2 tablespoons seafood seasoning blend
1/4 cup white wine or chicken broth
1 tablespoon butter
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
- Heat a heavy nonstick skillet over medium-high heat.
- Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon or 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced.
- Drizzle sauce over salmon when serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 235; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 113mg; Total Carbs: 0g; Fiber: 0g; Protein: 29g; Sodium: 1034mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.