S&L Produce

Alaska Salmon with Provencale Vegetables Vinaigrette

Makes 4 servings


Alaska Salmon

  • 4 Alaska Salmon steaks or fillets (4-6 ounces each), fresh, thawed, or frozen
  • Olive oil
  • Salt and black pepper
  • 1/4 cup Fume Blanc
  • 1/4 cup coarsely chopped Italian parsley for garnish
  • Lemon wedges for garnish

Provencale Vegetables Vinaigrette

  • 2 cloves garlic
  • 3 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 5 tablespoon olive oil
  • 2 teaspoons dried Herbes de Provence
  • 1 cup frozen tiny green beans, defrosted
  • 6 red new potatoes, cooked and diced
  • 1/2 cup diced and roasted red peppers
  • 1/2 small red onion, slivered lengthwise, rinsed in cold water and drained thoroughly
  • 1/4 cup imported olives
  • 1 tablespoon capers, drained


  1. Before cooking the salmon, mix the first five vinaigrette ingredients together in a small bowl, then add the rest to the vinaigrette and gently mix, set aside.
  2. Rinse any ice glaze from the frozen salmon under cold water. Pat dry with a paper towel.
  3. Heat a large heavy non-stick skillet over medium-high heat.
  4. Brush both sides of salmon with a little olive oil. Place salmon, skin side up, in heated skillet and cook uncovered for about 3-4 minutes until browned. Shake pan occasionally to keep fish from sticking.
  5. Turn salmon over and season with salt and pepper. Move pan off the burner, add the wine to the pan, and immediately return pan to burner.
  6. Cover pan tightly and reduce heat to medium. Cook an additional 4-6 minutes for frozen salmon or 3-4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  7. Remove fish to a platter. Do not wash the pan, instead add the vinaigrette and heat over high heat until just warmed, about 1-2 minutes. Pour over fish on platter, then garnish with parsley and lemon wedges to serve.

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