SALMON WITH RIESLING AND CAPER SAUCE
Salmon Fillets with a Creamy Red Wine and Caper Sauce
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Savoury | Bake,Boil,Chill,Fry | Less than 30 minutes |
Ingredients
- 4 5-ounce salmon fillets, boned and skinned
- 2 tablespoons low-sodium soy sauce
- 1 large garlic clove, sliced
- 1 tablespoon olive oil
- 1 medium red pepper
- 1 medium yellow pepper
- 1/2 cup dry Riesling or dry Red wine
- 1/2 cup light cream
- 1 tablespoon Dijon mustard
- 2 tablespoons capers with brine
Method
Rub the salmon pieces with the soy sauce, and refrigerate for 30 minutes. Wash the peppers. Cut in half, discard seeds, and cut into 1/4-inch dices. Reserve. In a large heavy skillet, heat the oil and cook the garlic over moderate heat until the garlic turns light brown, about 5 minutes. Discard the garlic with a slotted spoon. Add the red and yellow peppers to the oil and cook over low heat for 5 minutes. Pour the wine over the peppers and bring to a boil over medium heat. Boil to reduce the wine by half. Add the cream and return to a boil. Reduce the heat to low and simmer for about 6 to 8 minutes to thicken. Preheat oven to 450 degrees. Heat a large nonstick skillet over high heat. Sear the salmon pieces on one side, about 2 minutes and transfer to a baking dish. Bake salmon for 5 to 8 minutes, depending on the thickness. Cook until the salmon is flaky and translucent in the center. Reheat the sauce over low heat while stirring. Add mustard and capers with brine
