Shelly's Recipe

BRONZED SALMON IN A BUTTER-WINE SAUCE

Category: Fish and Seafood

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 tablespoon olive, canola, peanut or grapeseed oil
2 tablespoons of your favorite seafood seasoning
1/4 cup white wine (or chicken broth)
1 tablespoon butter

Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.

Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon 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 sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes.

Add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced.

Drizzle sauce over salmon when serving.

Makes 4 servings