Uploaded January 2021 | Updated September 2026, 2 hours ago
EASY and ELEGANT!
Serves 2
2 salmon fillets (6 oz.)
Salt and pepper to taste
1 tablespoon light olive oil
1 cup Campo Tempranillo Wine
½ cup blueberry preserves
1 tablespoon butter
½ teaspoon white wine vinegar
Sliced green onion tops for garnish
Heat a large skillet over medium high heat for 1 minute. Season the salmon to taste with the salt and pepper.
Add the oil to the hot skillet and swirl to coat. Add the salmon fillets skin side up. Seat for 2-3 minutes and turn to the skin side. Sear on the skin side for 1-2 minutes.
Turn the fillets and pull of the skin (if desired). Turn one more time for one minute and remove to a clean plate. Wipe the oil from the pan. Remove the pan from the heat and ad the wine. Return the pan to the medium high heat and simmer to reduce the wine by 75%. Add the preserves, butter and vinegar and stir well with a whisk. Pour sauce on place and place the salmon over the sauce. Garnish with some sliced green onion tops. Goes great with spinach that is wilted in butter mixed with multi-colored quinoa.
Enjoy with a glass of the Campo Viejo Tempranillo.
Chef Mike Monahan – Chefs USA
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youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
EASY and ELEGANT!
Serves 2
2 salmon fillets (6 oz.)
Salt and pepper to taste
1 tablespoon light olive oil
1 cup Campo Tempranillo Wine
½ cup blueberry preserves
1 tablespoon butter
½ teaspoon white wine vinegar
Sliced green onion tops for garnish
Heat a large skillet over medium high heat for 1 minute. Season the salmon to taste with the salt and pepper.
Add the oil to the hot skillet and swirl to coat. Add the salmon fillets skin side up. Seat for 2-3 minutes and turn to the skin side. Sear on the skin side for 1-2 minutes.
Turn the fillets and pull of the skin (if desired). Turn one more time for one minute and remove to a clean plate. Wipe the oil from the pan. Remove the pan from the heat and ad the wine. Return the pan to the medium high heat and simmer to reduce the wine by 75%. Add the preserves, butter and vinegar and stir well with a whisk. Pour sauce on place and place the salmon over the sauce. Garnish with some sliced green onion tops. Goes great with spinach that is wilted in butter mixed with multi-colored quinoa.
Enjoy with a glass of the Campo Viejo Tempranillo.
Chef Mike Monahan – Chefs USA
Join this channel to get access to perks:
youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
