SALMON FILLETS WITH PROSECCO (Lidia Bastianich)

By zircon50

Ingredients

• Four 6-ounce skinless salmon fillets
• 1 1/4 teaspoons kosher salt
• 2 tablespoons extra--virgin olive oil
• 6 tablespoons unsalted butter
• 1 bunch scallions, trimmed and chopped (about 1 cup)
• 1 cup chopped cornichons
• 2 cups Prosecco
• 2 tablespoons chopped fresh Italian parsley

Preparation

Step 1

Season the salmon with ¼ teaspoon of the salt. Heat a large nonstick skillet over -medium--high heat. Add the olive oil. When the oil is hot, add the salmon, and sear it on both sides, about 2 minutes per side, but don’t worry about cooking the fish all the way through at this point. Remove the salmon to a plate, pour out the oil, and wipe the skillet clean.

Return the skillet to -medium--high heat, and add 4 tablespoons of the butter. When the butter is melted, add the scallions and cornichons, and cook until wilted, about 2 minutes.

Add the Prosecco, and bring to a boil. Boil until reduced by about half, about 5 minutes. Add the remaining teaspoon salt, and slide the salmon back into the sauce. Simmer until salmon is cooked through, about 3 minutes. Whisk the remaining butter and the parsley into the sauce and serve.