Alaska Salmon with Provencal Vegetable Vinaigrette

Categories: Fish- Seafood

Ingredients

• 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• Olive oil
• Salt and black pepper
• 1/4 cup Hogue Fume Blanc
• Garnish:
• 1/4 cup coarsely chopped Italian parsley
• Lemon wedges
• Provencal Vegetables Vinaigrette:
• 2 cloves garlic, minced
• 3 Tbsp. fresh lemon juice
• 1 Tbsp. balsamic vinegar
• 5 Tbsp. olive oil
• 2 tsp. dried herbs de Provence or 1 tsp. each dried basil leaves and dried thyme leaves
• 1 cup frozen tiny green beans (haricots verts), defrosted
• 6 red new potatoes, cooked and diced
• 1/2 cup diced roasted red peppers
• 1/2 small red onion, slivered lengthwise, rinsed and drained
• 1/4 cup pitted imported olives, such as Kalamata
• 1 Tbsp. drained capers

Directions

1. Before cooking the salmon, mix all Provencal Vegetables Vinaigrette ingredients together in a small bowl and set aside. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a large nonstick skillet over medium-high heat. Brush both sides of salmon with a little olive oil. Place salmon, skin side up, 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 season with salt and pepper. Move the pan off the burner, add wine to pan, and immediately return pan to burner. Cover pan tightly and reduce heat to medium. Cook an additional 4 to 6 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove fish to a platter; do not wash the pan. In the pan that the fish was cooked in, add the Provencal Vegetables Vinaigrette, and heat over high heat until just warmed, about 1 to 3 minutes. Pour over fish on platter, sprinkle with parsley and garnish with lemon wedges, if desired. Serve immediately.

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