Tuesday, September 29, 2009

Pan-Roasted Salmon

I'm a big fan of salmon, especially the wild Alaskan variety.  It has so much flavor, and the beautiful scarlet hue makes a lovely presentation. 

This is another one of those go-to dishes that I can make in a flash, but it's still impressive enough for guests.  The smokey-sweetness of the sundried tomatoes and balsamic vinegar compliment the hearty salmon well.

4 Salmon fillets, rinsed and patted dry
2 cloves garlic, minced
1/3 cup white wine
a jar of sundried tomatoes, packed in olive oil, chopped
2 TBSP balsamic vinegar
1 tsp. capers, rinsed

In a large heavy-bottomed skillet, heat some olive oil.  Place the salmon in the pan and sear on one side, then turn over.  Once you've turned the salmon, add the garlic and saute until it starts to color.  Add the wine, then the sundried tomatoes.  Shake the pan, and simmer until the salmon is nearly cooked through, about 10 minutes, adding a little more wine if necessary.  Just before the salmon is done, add the balsamic vinegar and the capers to the residual wine sauce, and simmer about five minutes more, until it turns into a glaze. 

Serve, spooning the remaining sauce and the sundried tomato pieces over each fillet.

Photo credit goes to Harmony Markets

1 comment:

Chef Chuck said...

I love salmon also, this sounds like a flavorful dish!! Thank You :)