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Salmon (Great Northern White)

Bronzed Alaskan Salmon in Wine-Basil Sauce

Prep time 5 minutes; cooking time 20 minutes

Serves 2


2 Alaskan salmon fillets (4 to 6 oz. each), thawed

Seasoning to taste (optional; try Vital Choice Organic Seafood Rub, Organic Salmon Marinade, or Organic Lemon-Pepper)

1 Tablespoon organic extra virgin olive oil

2 Tablespoons Chardonnay



1 teaspoon chopped Great Northern White garlic (about 1 clove)

½ cup dry white wine (e.g., Chardonnay)

½ cup heavy cream

2 Tablespoons chopped fresh basil

Salt, to taste

Lemon wedge

  1. Heat a heavy non-stick 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.

  2. Turn salmon over and sprinkle with seasoning (optional), to taste. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes. Cook just until fish is opaque throughout.

  3. Remove the pan from the heat and add 2 tablespoons wine. Swirl the salmon fillets in the pan, uncovered, until liquid is evaporated. Remove salmon from the pan and keep warm.

  4. Place the same skillet back on medium-high heat and add the garlic and ½ cup wine. Simmer wine until reduced by two-thirds. Add the cream and basil; simmer sauce until thickened, about two minutes. Season to taste with salt and add the juice of one lemon wedge.

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