Source: Alaska Seafood

Bronzed Alaska Salmon in a Basil-Wine Sauce
The basil-wine sauce over Alaska Salmon makes this a perfect dish for guest or special occasions.
Serves: 2
Prep Time: 5 minutes
Cook Time: 20 minutes


2 Alaska salmon steaks or fillets, 4 to 6 ounces each, fresh, thawed or frozen
1 tablespoon olive oil
Blackened seasoning, to taste
2 tablespoons Chardonnay
1 teaspoon chopped garlic
1/2 cup Chardonnay
1/2 cup heavy cream
2 tablespoons chopped fresh basil
Salt to taste
Lemon wedges

Rinse any ice glaze from the frozen Alaska salmon under cold water and pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of the salmon with oil. Place the salmon in a heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake the pan occasionally to keep fish from sticking.

Turn the salmon over and sprinkle with blackened seasoning, to taste. Cover the pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh or thawed fish. Cook just until the fish is opaque throughout. Remove the pan from the heat and add 2 tablespoons of the wine. Swirl the salmon fillets in the pan, uncovered, until the liquid is evaporated. Remove the salmon from the pan and keep warm.

Place the same skillet back on medium-high heat and add the garlic and 1/2 cup of wine. Simmer the wine until it is reduced by two-thirds. Add the cream and basil and simmer the sauce until thickened, about two minutes. Season to taste with salt and add the juice of one lemon wedge.

Also check out the Alaska Style Recipes for Kids!

Per serving: 532 calories, 37 g total fat, 16.5 g saturated fat, 62% calories from fat, 157.5 mg cholesterol, 31.5 g protein, 4 g carbohydrate, 0 g fiber, 186 mg sodium, 67 mg calcium and 2,300 mg omega-3 fatty acids

Source: Wild Alaska Seafood