- 1 1/ 2 cups rice, for serving
- 1 bunch trimmed asparagus, for serving
- 1 tablespoon olive oil
- 2 6-ounce portions of skin on wild salmon (center cut)
- Kosher salt and freshly ground pepper, to taste
- 1 lemon, halved
- 2 tablespoons unsalted butter, divided
- 1 shallot, minced
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon capers, rinsed
- 2/ 3 cup Bonterra Rosé
Cook the Rice
Cook rice to desired doneness according to package instructions. Keep warm until ready to serve.
Roast the Asparagus
Preheat oven to 400F degrees.
Arrange asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Roast until lightly caramelized and crisp-tender, about 18-20 minutes. Keep warm until ready to serve.
Prepare the Salmon
Meanwhile, season salmon on both sides with salt and pepper and let sit at room temperature for about 10 minutes.
In a coated cast iron skillet, or heavy bottomed frying pan, add the olive oil and heat over medium high heat until shimmering. Add salmon (skin side up) and halved lemon and cook for about 4 minutes, or until salmon is golden brown and can easily move around the pan. Remove lemon from the pan and set aside on a plate. Flip salmon and cook skin side down for another 3 minutes, then add to the plate with the lemon and tent loosely with foil.
Drain olive oil from the skillet and add 1 tbsp of butter. One melted, add shallot and cook for about 2 minutes or until they start to soften. Deglaze the pan with the rosé, scraping up brown bits from the bottom of the pan. Bring wine to a boil, then reduce heat and simmer until the liquid has reduced by half. Season with salt and pepper, then remove from heat.
Add the capers, herbs and remaining 1 tbsp of butter and mount the sauce by slowly swirling the butter around in the pan.
Serve the salmon on top of prepared rice with roasted asparagus and a spoonful of the rosé pan sauce.