| Title: | Smothered Salmon for the experienced home chef! |
| Detail: | ˝ pound Shrimp, Peeled and Deveined
˝ pound Scallops, quartered
4 (4 oz. ea.) Alaska Salmon Fillets
2 Tbsp.Olive oil
˝ cup Diced Onion
2 cloves Garlic, Chopped
3 or 4 Hot Peppers, Diced (such as Cayenne, Serrano, Red Hot and Cherry)
2 or 3 Mild Peppers, Diced (such as Banana or Sweet Cherry)
2 ea. Ripe Roma Tomatoes, Diced
1 Tbsp. Fresh Oregano
1 Tbsp.Fresh Tarragon
1 tsp. Lemon Pepper
˝ cup Fetzer Sundial® Chardonnay
Sauté Shrimp and Scallops in 2 tablespoons of Olive Oil in a large frying pan for 3 minutes or until cooked thoroughly. Remove the cooked Shrimp and Scallops with a slotted spoon, reserving the oil in the pan.
Dice the Shrimp (save 4 to 8 whole Shrimp to use as a garnish.) Sauté Onion and Garlic in the Shrimp Oil for 5 minutes; add the Peppers, Tomato, Spices and Wine. Cook over medium heat until wine is reduced by half or for approximately 10 minutes.
Season the Alaska Salmon lightly with Salt and Pepper. Add to the pan, along with the Scallops and diced Shrimp. Cover and cook on medium-low heat for 3 minutes. Turn and cook an additional 3 minutes.
Serve with hot wild Rice. Garnish with Whole Shrimp.
Serves: Four
Naomi Milanowski |
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