Californian, Seafood

Wild Sockeye Salmon w/ Organic Micro Greens, Slivered Almonds, Organic Raisins in a Teriyaki Cream Sauce

Wild Sockeye Salmon w/ Organic Micro Greens, Slivered Almonds, Organic Raisins in a Creamy Teriyaki Sauce

Serves 2 | Wine to Pair or Sip while Cooking: 2009 Stargroves Paso Robles Chardonnay – Aromas of lemon, melon and smoky oak lead to flavors of fresh peach and ripe green apple

  • 1 pound boneless Wild Sockeye Salmon (2 fillets, fresh or frozen)
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons teriyaki or soyaki sauce
  • 2 teaspoons whole grain Dijon mustard
  • 1/2 teaspoon ground nutmeg
  • 1 oz organic micro greens (aka gourmet restaurant greens which may include a blend of micro broccoli, purple kohlrabi, red cabbage, kale, mizuna, red mustard, tatsoi, amaranth, and celery)
  • unsalted slivered almonds
  • organic seedless raisins
  • ground peppercorns
  1. In a bowl combine the heavy whipping cream, teriyaki sauce, Dijon mustard and nutmeg.
  2. Heat a large nonstick skillet to medium-high heat. Add the mixed sauce and salmon fillets on top.
  3. Cook salmon 2 minutes each side for  medium-rare. Spoon the sauce over salmon while cooking. If sauce starts to dry up add 1/4 cup more heavy whipping cream.
  4. Serve the salmon and top with the remaining sauce, mico greens, slivered almonds, raisins and cracked peppercorns
Aromas of lemon, melon and smoky oak lead to flavors of fresh peach and ripe green apple.

2009 Stargroves Paso Robles Chardonnay

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