- 4
Ingredients
- 4 4 4 fillets Verlasso Salmon, available at the seafood counter
- 8 8 8 grinds TFM Sea Salt and Black Peppercorn Grinder
- 1 1 1 tbsp TFM Extra Virgin Olive Oil
- 1 1 1 shallot finely minced
- 1/3 1/3 1/3 c La Joya Reserve Sauvignon Blanc
- 1/2 1/2 1/2 c Soy Vay Veri Veri Teriyaki Marinade
- 3 3 3 tbsp TFM Unsalted Butter
Preparation
Step 1
Serves 4
Preparation
Heat a skillet over medium high heat for 2 minutes. Add olive oil and swirl to coat. While skillet heats, season the salmon with salt and pepper grinder. Sear the salmon, flesh side down for 2-3 minutes. Turn salmon and lower heat slightly. Cook until the salmon is opaque and begins to flake, about 5 minutes. Remove from pan to serving plate. Add shallots to the pan and sauté until they begin to turn translucent, about 2 minutes. Take pan away from the heat, and add the wine, scraping up any browned bits from the pan. Add the teriyaki marinade and butter to the pan and stir to combine. Allow to reduce slightly to create a shiny sauce. Pour down over rested salmon fillets and serve immediately.
Serve with Summer Panzanella Salad