SPONSORED in partnership with Bonterra Vineyards
We used Bonterra Rosé to make a simple pan sauce for seared wild salmon & then we drank a glass or two! The salmon cooks quickly leaving lots of time for Rosé all day! This recipe and video is sponsored by our friends at Bonterra Organic Vineyards.
1 tbsp olive oil
2 (6 oz) portions of skin on wild salmon (center cut)
salt and pepper, to taste
1 lemon, halved
2 tbsp unsalted butter, divided
1 shallot, minced
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
1 tbsp capers, rinsed
⅔ cup Bonterra Rosé
Steamed Rice, Roasted Asparagus, for serving
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 an 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.