Sautéed Wild Salmon with Goat Cheese-Almond Sauce & Tomato Salsa

pair with a Chardonnay

Yield:
2 servings
Category:
Seafood
Cuisine:
Canadian

INGREDIENTS:

  • 2 tomatoes, cored and diced in 1/4-inch pieces
  • 2 green onions, thinly sliced
  • 2 tbsp olive oil, divided
  • 1 tbsp fresh basil, finely chopped
  • 1 cup white wine
  • 2 tbsp goat cheese
  • 1 tbsp unsalted butter
  • 1 tbsp finely crushed almonds
  • 1 medium clove garlic, minced
  • 1/2 lemon, juiced
  • 1/8 tsp chili flakes
  • 2 150g wild salmon fillets
  • Salt and freshly ground black pepper to taste

DIRECTIONS:

  1. To make salsa, in a medium mixing bowl, combine tomatoes, green onions, 1 tbsp olive oil and basil. Season to taste with salt and pepper. Refrigerate.
  2. To make goat cheese-almond sauce, combine white wine, goat cheese, butter, almonds, garlic, lemon juice and chili flakes in a medium mixing bowl. Set aside.
  3. To prepare salmon, run fingers over the non-skin side of the fillets to check for bones, removing any found with fingers or tweezers. Place fillets skin-side-down on a cutting board and season with salt and pepper. Heat 1 tbsp olive oil in a frying pan over medium-high until it ripples. Place fillets skin-side-down in pan and cook for 3-4 minutes, or until approximately half-cooked. Flip fillets and cook for 30 seconds, then add goat cheese-almond mixture and reduce heat to medium. Simmer 1 minute, then whisk sauce until all ingredients are incorporated. Simmer for an additional 2 minutes.
  4. To serve, spoon some tomato salsa on each plate and top with

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