Salmon w/Capers Cooked in Prosecco Wine

The original recipe which made me go OH…MY…GOD, like Janice from the TV show FRIENDS came from a recipe I saw from the amazing Lidia Bastianich. I tweaked this recipe a little bit of course but still YUM!!!
First of all, I had never used Prosecco or even tasted this liquid heaven, but MAN ALIVE this was melt in your mouth, holy cow am I in heaven, spectacular!
Give the recipe a try, or you can go to Lidia’s website for her Filetti di Salmone al Prosecco Either way, give this recipe a try. It is really worth it to splurge if you can every now and then for yourself, or to celebrate let’s say an Anniversary or Valentine’s Day which is coming up this weekend. It’s a very quick and easy dish to make that will really impress your loved ones and awaken your taste buds! For this recipe, I served it over couscous!

Ingredients

4 salmon fillets
1 tablespoon of dry parsley
1 tablespoon of coriander
1 teaspoon of salt
1 tablespoon of capers
2 cups of Prosecco wine (I use La Marca Prosecco brand)
2 tablespoons of extra virgin olive oil

DIRECTIONS

Season the salmon with the parsley, coriander, and salt. Heat a large nonstick skillet over medium- high heat.

Add the oil. When the oil is hot, add the salmon, and sear it on both sides, about 2 minutes per side.

In a small pot, add the Prosecco and bring to a boil. Boil until reduced by about half, about 5 minutes.

Add the Prosecco to the pan with the salmon and the capers and simmer until the salmon is cooked through, about 3- 4minutes and serve immediately.

***If you want the sauce to be a little thick, I add 1 tablespoon of gluten free bread crumbs to the sauce which thickens it up nicely. Serve immediately and spoon the capers/sauce over the salmon.***


Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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