Alaska Salmon with Provençal Vegetables Vinaigrette

by the Alaska Seafood
Marketing Institute

Serves 4

Ingredients
4 Alaska Salmon steaks or fillets
(4 to 6 oz. each)
Olive oil
Salt and black pepper
1/4 cup Fumé Blanc
Garnish:
1/4 cup coarsely chopped Italian parsley
Lemon wedges

Provençal Vegetables Vinaigrette
2 cloves garlic, minced
3 tbsp fresh lemon juice
1 tbsp balsamic vinegar
5 tbsp olive oil
2 tsp dried Herbes de Provence
  or 1 tsp each dried basil leaves
  and dried thyme leaves
1 cup frozen tiny green beans (haricots
  verts), defrosted
6 red new potatoes, cooked and diced
1/2 cup diced roasted red peppers
1/2 small red onion, slivered lengthwise,   
  rinsed in cold water and drained
  thoroughly
1/4 cup pitted imported olives, such as
  Kalamata
1 tbsp drained capers

Before cooking the salmon, mix all Provençal Vegetables Vinaigrette ingredients together in a small bowl and set aside.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a large heavy nonstick skillet over medium-high heat. Brush both sides of salmon with a little olive oil. Place salmon, skin side up, in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and season with salt and pepper. Move the pan off the burner, add wine to pan, and immediately return pan to burner. Cover pan tightly and reduce heat to medium. Cook an additional 4 to 6 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Remove fish to a platter; do not wash the pan. In the pan that the fish was cooked in, add the Provençal Vegetables Vinaigrette, and heat over high heat until just warmed, about 1 to 2 minutes. Pour over fish on platter, sprinkle with parsley and garnish with lemon wedges, if desired. Serve immediately.