Bronzed Alaska Salmon in a Basil-Wine Sauce

Instructions

1. Step 1 Pan sear the salmon

   Rinse any ice glaze from frozen Alaska salmon under cold water; pat dry with a 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 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

2. Step 2 Season salmon and finish cooking

   Turn salmon over and sprinkle with blackened seasoning, to taste. Cover pan tightly and reduce heat to medium. Cook an additional 6-8 minutes for frozen salmon or 3-4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove the pan from the heat and add 2 tablespoons wine. Swirl the salmon fillets in the pan, uncovered, until liquid is evaporated. Remove salmon from the pan and keep warm.

3. Step 3 Make the sauce and serve

   Place the same skillet back on medium-high heat and add the garlic and ½ cup wine. Simmer wine until reduced by two-thirds. Add the cream and basil; simmer sauce until thickened, about 2 minutes. Season to taste with salt and add the juice of one lemon wedge.