SALMON WITH PINOT GRIS CAPER SAUCE
Erath Vinyards
8 5oz salmon fillet with skin, center cut, 3/4 " thick
2 tbls soy sauce
4 large garlic cloves, thinly sliced lengthwise
1/2 cup olive oil
3 medium red bell peppers, peeled, seeded and 1/4" dice
1/2 cup pinot gris (or any dry white wine)
2 cups heavy cream
1/4 cup dijon mustard
one 3 oz jar of capers with brine.
Rub the salmon with soy sauce and refrigerate for 1 hour. Return to room temperature before cooking.
In a large, heavy skillet, cook the garlic in the oil over moderate heat until the garlic turns light brown. Do no let the garlic burn. Discard the garlic.
Add the bell peppers to the oil, cover and cook over low heat until tender, about 5 min. add the wine and bring to a boil over moderately high heat. Boil until reduced slightly, about 3 minutes. Add the cream and return to a boil. Reduce the heat to low and simmer until thickened, about 8 minutes.
Heat a large, dry, nonstick skillet over high heat. Sear the salmon pieces, skin side down, for 2 minutes. Reduce the heat to low and cook until the salmon is opaque on the outside and still slightly translucent in the center. Remove and discard the salmon skin.
Rewarm the sauce over low heat. Stir in the mustard and capers with brine. Spoon the sauce onto warmed plates and place a piece of salmon on top.
notes: don't discard the browned garlic. drain on a paper towel and salt and munch on it.
I found 3 peppers to be too much, I usually use one large. as for the dijon, add 1 TB and taste. add more according to your tastes.
you can also flake the cooked salmon and mix with linguine and the sauce. you won't need as much salmon if you use it with the pasta.
always taste the wine first before adding to the sauce. if you won't drink it by the glass don't put it in the pot. if it meets your approval, pour another glass and proceed with recipe.
enjoy!
Erath Vinyards
8 5oz salmon fillet with skin, center cut, 3/4 " thick
2 tbls soy sauce
4 large garlic cloves, thinly sliced lengthwise
1/2 cup olive oil
3 medium red bell peppers, peeled, seeded and 1/4" dice
1/2 cup pinot gris (or any dry white wine)
2 cups heavy cream
1/4 cup dijon mustard
one 3 oz jar of capers with brine.
Rub the salmon with soy sauce and refrigerate for 1 hour. Return to room temperature before cooking.
In a large, heavy skillet, cook the garlic in the oil over moderate heat until the garlic turns light brown. Do no let the garlic burn. Discard the garlic.
Add the bell peppers to the oil, cover and cook over low heat until tender, about 5 min. add the wine and bring to a boil over moderately high heat. Boil until reduced slightly, about 3 minutes. Add the cream and return to a boil. Reduce the heat to low and simmer until thickened, about 8 minutes.
Heat a large, dry, nonstick skillet over high heat. Sear the salmon pieces, skin side down, for 2 minutes. Reduce the heat to low and cook until the salmon is opaque on the outside and still slightly translucent in the center. Remove and discard the salmon skin.
Rewarm the sauce over low heat. Stir in the mustard and capers with brine. Spoon the sauce onto warmed plates and place a piece of salmon on top.
notes: don't discard the browned garlic. drain on a paper towel and salt and munch on it.
I found 3 peppers to be too much, I usually use one large. as for the dijon, add 1 TB and taste. add more according to your tastes.
you can also flake the cooked salmon and mix with linguine and the sauce. you won't need as much salmon if you use it with the pasta.
always taste the wine first before adding to the sauce. if you won't drink it by the glass don't put it in the pot. if it meets your approval, pour another glass and proceed with recipe.
enjoy!
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