Ever since our IFWTWA journey to Alaska last summer, I yearn for the delicious salmon we devoured daily. Here is quick and simple recipe I am perfecting for this summer’s camping experience in California. I find salmon steaks are delicious, simply seared with a few spices, but this butter and wine sauce adds a new dimension.
4 salmon steaks or fillets about 4-6 oz. each. I prefer fresh fish, but you can use thawed or frozen.
1 tablespoon oil. I use olive or peanut, but grape seed and canola work well.
2 tablespoons of your favorite seasoning, I use my own mix of garlic, paprika, sea salt and ground pepper, or try Old Bay – always great with fish or shellfish.
1/4 cup of white wine, chicken or veggie broth
1 tablespoon butter
Heat a cast iron or non-stick skillet over medium to high heat on stove or outdoor grill.
Brush both sides of salmon with oil.
Place in heated skillet cooked, uncovered about 3-4 minutes, or until bronzed.
Turn over sprinkle with seasoning, and add the butter and wine to the pan.
Cook another 3-4 minutes, depending on your fish.
Our team prefers our Salmon slightly underdone, until fish is just opaque, still pink and moist, and sauce is reduced.
Serve with sauce drizzled over salmon.
Sometimes I add a few capers for more flavor, also a lemon wedge if handy.
This fish pairs well with rice, a green veggie or salad.
I served a young, dry, light, Blanc Du Bois which was refreshingly crisp with savory salmon.
You can also enjoy this healthful dish with a wheat beer, or lemonade.