I wish I were a food stylist/photographer so that I could convey how incredible this recipe is. But alas – I never took a ‘real’ picture before this past January when I decided to blog and, well, my presentation skills are not the best. But this recipe is!
This recipe, from Erath Vinyards, has long been a favorite with the recipe group I’m a part of. But I never got around to trying it until recently. Dumb move. Because this could easily be one of the best fish recipes I’ve had. Perfect when you are having company and want a meal that your guests will take pleasure in (and hopefully rave about, at least a bit:).
The original recipe calls for Pinot Gris but any dry white wine will work beautifully.
Salmon with White Wine Caper Sauce (adapted from the original)
- 1 Tbsp. soy sauce
- 2 large garlic cloves, thinly slices lengthwise
- 2 Tbsp. olive oil
- 1 medium red bell pepper, peeled, seed and 1/4″ dice
- 1/3 cup dry white wine
- 1 cup heavy cream
- 2 Tbsp. Dijon mustard
- 1 1/2 Tbsp. capers
- 1 Tbsp. olive oil
- kosher salt and freshly ground pepper.
- 1 1/2 to 2 lb. salmon fillet, skin removed, cut into four portions
- Rub the salmon with soy sauce and refrigerate for 1 hour. Return to room temperature before cooking (30 minutes).
- In a medium skillet, cook the garlic in oil over moderate heat until the garlic turns light brown; don’t let garlic burn. Remove and discard the garlic.
- Add the peppers to the oil, and cook over low heat until tender, about 5 minutes. Add the wine and bring to boil and reduced slightly, about 3 minutes. Add the cream and return to to a boil, then reduce heat to low and simmer until thickened, 6 – 8 minutes.
- Season the salmon pieces with salt and pepper. Add olive oil to a large skillet and heat on medium-high. When very hot, add the salmon to the skillet. When the edge of the salmon turns a lighter shade and the fillet is nicely browned (4 – 5 minutes), turn over and finish cooking, another 3-5 minutes depending how you like your salmon done. Remove salmon to plates.
- While salmon is cooking, rewarm the sauce over low heat. Stir in the mustard and capers. Spoon a generous serving of the sauce over each piece of salmon and serve, bringing extra sauce (if there is any) to the table.