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Posted October 01, 2005 12:19 PM
Serves 2
2 -6Oz. Fresh Alaska Salmon Filets
1-T Chef Paul Prudhomme's Magic Salmon Seasoning
1-Olive Oil
1-T Butter
4-T Merlot Wine or Sparking Grape Juice
2 -T capers, drained
1. Heat a large skillet over med-high heat for 1 minute. Add the oil to the pan and swirl to coat. In the meantime, season the fillets with Paul's Salmon Seasoning.
2. Add the seasoned salmon to the skillet and bronze one minute per side. Lower the heat to med-low and continue to cook until the fillets are almost done, turning often. Pull the blistered skin off the fillets and season with a little more Pauls' seasoning.
3. Remove the pan from the heat and add the butter, wine, and capers. Return the pan to the heat and simmer until the butter melts and sauce thickens. Serve Immediately.
Posted October 01, 2005 12:19 PM
Serves 2
2 -6Oz. Fresh Alaska Salmon Filets
1-T Chef Paul Prudhomme's Magic Salmon Seasoning
1-Olive Oil
1-T Butter
4-T Merlot Wine or Sparking Grape Juice
2 -T capers, drained
1. Heat a large skillet over med-high heat for 1 minute. Add the oil to the pan and swirl to coat. In the meantime, season the fillets with Paul's Salmon Seasoning.
2. Add the seasoned salmon to the skillet and bronze one minute per side. Lower the heat to med-low and continue to cook until the fillets are almost done, turning often. Pull the blistered skin off the fillets and season with a little more Pauls' seasoning.
3. Remove the pan from the heat and add the butter, wine, and capers. Return the pan to the heat and simmer until the butter melts and sauce thickens. Serve Immediately.