Copper River King Salmon with Sundried Tomato–Caper Beurre Blanc

& Mediterranean Salsa

Salmon with Sundried Tomato–Caper Beurre Blanc

Fish

Ingredients:

8- six oz portions of Copper River King Salmon
olive oil
¼ cup julienned basil leaves
salt and pepper

Instructions:

Preheat the oven to 400°F. Lightly oil the salmon and press the julienned basil into the salmon. Season each portion of fish with the salt and pepper. Heat a large saute pan over high heat, and add enough olive oil to lightly coat the bottom of the pan. Brown the salmon portions on both sides and then place on a baking sheet. Bake for 5-8 minutes, depending on thickness of fish, until slightly translucent in the center. Remove from the oven and serve with the beurre blanc and Mediterranean salsa.

Sundried Tomato-Caper Beurre Blanc

Ingredients:

1 Tbs olive oil
1 large shallot, minced
2 cloves garlic, minced
2 cups Chateau Ste. Michelle Sauvignon Blanc or Chardonnay
1½ cup champagne vinegar
2 Tbsp balsamic vinegar
½ cup chopped sundried tomatoes
2 Tbs capers
8 oz unsalted butter, cut into small pieces
2 Tbs cream
salt and pepper to taste
¼ cup chopped Italian parsley
olive oil

Instructions:

Heat a saucepan over medium high heat, add the olive oil and then the shallots and garlic. Saute about 1 minute, then add the white wine and bring to a boil. Reduce the heat slightly, and cook until the wine is reduced by half, then add the vinegar. Continue cooking until the liquid is reduced to about ½ cup. Add the sundried tomatoes and cream. Cook until the liquid is slightly thickened, then add the capers. Remove from the heat and whisk in the butter, a few pieces at a time until all the butter is incorporated. Add salt and pepper to taste and then the chopped parsley.

Mediterranean Salsa

Ingredients:

6 Roma tomatoes
3 ½” slices of red onion
¼ cup kalamata olives, quartered lengthwise and rinsed
2 Tbs. Basil, chopped fine
2 Tbs sundried tomatoes, chopped fine
1 Tbs. Extra virgin olive oil
1 tsp garlic, chopped fine
2 tsp balsamic vinegar
salt and black pepper

Instructions:

Over an open flame, char the tomatoes and red onion slices. Let cool slightly, and then chop to ½ inch pieces. Place into a mixing bowl and then add the rest of the ingredients and mix well. Season with salt and pepper to taste.

Wine Pairings