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Salmon with Butter Wine Caper Sauce (Fresh Flavors March '14)

Ingredients 

  • 4 6 oz salmon fillets, skin removed
  • 1 tsp Celtic Sea Salt® Grey Salt
  • 4 grinds TFM Black Peppercorn Grinder
  • 2 tbsp TFM Extra Virgin Olive Oil
  • 2 tbsp TFM Extra Virgin Olive Oil
  • 3 c Yalumba Y Series Viognier
  • 3 tbsp TFM Unsalted Butter
  • 2 tbsp TFM Capers , drained
  • 2 tbsp fresh parsley, chopped (optional)
  • 1 tbsp O Meyer Lemon Olive Oil

Preparation 

Serves 4

Heat 1 tbsp TFM Olive Oil in skillet over medium high heat for 2 minute. While skillet heats, season the salmon fillets with Celtic Sea Salt® Grey Salt and black pepper. Add salmon and sear for 3 minutes or until golden brown. Turn fillets and sear an additional 3-5 minutes or until desired level of doneness. Remove salmon to serving platter and allow to rest.  Take pan away from the heat and add Yalumba Y Series Viognier, scraping up any browned bits from bottom of the pan. Lower heat to medium and allow wine to reduce by half. Add butter and capers and warm through.  Season pan sauce to taste with salt and pepper.  Pour sauce over top of salmon fillets, sprinkle with fresh chopped parsley and a drizzle of O Meyer Lemon Olive Oil.  Serve alongside Artichoke, Asparagus & Fennel Salad with Meyer Lemon Vinaigrette. 

Reviews 

surperb

Wouldn't change a thing.

-Fram, on 7/16/14

excellent

I sampled this recipe at the store a couple of months ago. I loved the combination of flavors with the salmon and the fennel, asparagus, and artichoke salad! I finally made it for our anniversary! DELICIOUS! Other than a little explosion when I added the wine even though I did take the pan off the stove, it was easy to make. I'm sure the salmon alone is delicious, but you must try it with the salad!! Mmmm, I'm drooling now!

-kerri, on 5/8/14

very good

fish was excellent, my only problem was I didn't reduce the wine long enough. I waited 1/2 hour and the wine was only reduced to 2 cups. Any suggestions as to the time?

Mare, reduction time will vary based on wine, pan, and even stove types, we suggest increasing the temp and cooking until the wine is reduced.

-Mare, on 4/9/14

fabulous

This was easy to prepare and was light and delicious. I had most of the ingredients so turned out to be fairly inexpensive. Tasted really gourmet.

-Nauni, on 4/1/14

the best salmon ever

I prepare salmon all the time..this is the best recipe ever and easy too.

-koucholou, on 3/23/14

very good but sauce was too thin

I liked the flavor of the fish with the lemon oil and capers however my husband thought it was a little on the salty side. The Voigner wine did not reduce by half as I'd hoped. I used what the recipe called for - 3 cups and it only reduced about 1/3 making it too thin. It did not look like the chefs on the video. I spoke with another person that made it and they had the same result on the sauce. I will have to add a thickening agent next time to get a creamier, butter looking sauce.

-2blueeyes, on 3/20/14

Easy breezy

Easier than I thought to make a delicious wine sauce - now I would like to experiment with other wine sauces using this recipe as the basics.

-elle, on 3/20/14

A MUST have meal

I happened into Fresh Market Saturday where I watched the preparation and had a sample of this WONDERFUL palet experience (accompanied with the Artichoke, Asparagus and Fennel Salad).

Not only did I buy all the ingredients but rushed home to make it for dinner that same evening. It will become a staple as long as the season holds out!

-Tina P, on 3/16/14

delicious

Sampled at the store today. Served with the asparagus salad - perfect! Highly recommend!

-jls22, on 3/15/14

great dinner

A wonderful recipe. My son made this for us tonight for my birthday! Very good!

-Ale der sue, on 3/13/14

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