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Pedernales Sauteed Salmon w/ White Wine, Tomatoes, Recipe

   
 

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     Pedernales Sauteed Salmon w/ White Wine, Tomatoes,

Category   Entrees - Maindishes
Sub Category   None
Wine/Beverage
Recommendations
  Pedernales Cellars Vino Blanco

Ingredients
1-2lb skinless salmon filet (preferable Pacific or Alaskan salmon) about 1/2 lb per person
1 tbls butter
2 tbls EVOO
1/3 cup minced shallots
1/4 cup Pedernales Cellars Vino Blanco
2 cups (about 1 lb) fresh tomatoes chopped
2 tbls nonpareil capers
1 tbls minced garlic
2 tbls finely shredded fresh basil
 
salt & pepper to taste

Instructions
Heat on medium high heat 2 Tbsp extra virgin olive oil and 1 Tbsp butter in large sautee pan until bubbling. Add salmon filet to heated oil and butter mixture. Sprinkle lightly with salt and pepper. Sautee for approximately 4 minutes. Flip salmon over and sautee for 2-4 more minutes until almost cooked through. (The salmon will continue to cook after removed from heat. Cooking times vary with thickness of filet.)
Remove salmon from heat and transfer to serving plate. Add minced shallots to pan (do not clean pan first, the fish left in the pan adds flavor to the sauce) and cook, stirring until shallots are softened about 1 minute. Increase heat to high and add wine. Boil, scraping pan with wooden spoon until wine is almost evaporated.
Add tomatoes, capers and garlic. Cook, stirring constantly, until the tomatoes have given up their juice, creating a thick, chunky puree about 2 minutes or until sauce is thickened. Remove from heat and stir in basil. Add salt and pepper to taste. Spoon sauce over salmon and serve immediately.


Originally Submitted
9/30/2009





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