Ingredients
4 alaska salmon steaks or 4 salmon fillets
1 tablespoon olive oil
2 tablespoons seafood seasoning
1/4 cup white wine
1 tablespoon butter
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
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Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking. Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter. Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.