A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bronzed Salmon In A Butter-Wine Sauce
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- #98658
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 salmon steaks or fillets (4 to 6 ounce each), fresh, thawed or frozen
1 tablespoon olive, canola, peanut or grapeseed oil
2 tablespoons favorite seafood seasoning
1/4 cup white wine or chicken broth
1 tablespoon butter
directions
Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil.
Place salmon 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 sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan.
Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish.
Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.
added by
maryw
nutrition data
230 calories, 11 grams fat, 0 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 23, 2009
Easy recipe, with very basic flavors. Best served with a spicy or very flavorful side dish otherwise it could seem too bland. Salmon was perfectly done.