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

pair with a Chardonnay

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 6-oz wild salmon fillets, skin descaled
Salt and pepper to taste


COURSE: Seafood

CUISINE: Canadian


  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.
    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.
    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.
    To serve, spoon some tomato salsa on each plate and top with 1 salmon fillet. Simmer sauce for 1 additional minute over medium heat then spoon evenly over each fillet. Makes 2 servings.