Sweetheart Salmon Fillets

Sweetheart Salmon Fillets
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Courtesy of the New York Wine & Grape Foundation and the National Grape Cooperative, this recipe sweetens up your main course in just a few simple steps. Substitute chicken breast halves if you're not a fan of salmon.

4
Servings
111
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  flour
  • Salt and pepper, to taste
  • Four  4-6 ounce salmon fillets
  • 3  Tablespoons  butter or margarine
  • 1/2  Cup  Welch's 100% Grape Juice made from Concord grapes
  • 1/2  Cup  chicken broth
  • 1/2  Teaspoon  dill
  • 1/4  Cup  half-and-half
  • 1-2  Teaspoon  freshly squeezed lemon juice
  • Lemon slices, for garnish
  • Parsley, for garnish

Directions

In a small bowl, combine the flour, salt, and pepper. Dust salmon fillets generously with flour mixture to coat. Melt butter in a broad skillet.

 

Add fillets and cook over medium-high heat for 5 to 10 minutes per side until fillets are opaque or just beginning to flake in thickest part. Remove to warm plate.

 

Deglaze pan with grape juice and broth, loosening brown particles. Stir in dill and half-and-half. Cook just until slightly thickened. Season with salt and pepper; add lemon juice to taste. To serve, spoon sauce over fillets and garnish with lemon slices and parsley.

Nutritional Facts

Total Fat
4g
6%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
17g
13%
Protein
2g
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
10mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Magnesium, Mg
8mg
3%
Phosphorus, P
27mg
4%
Selenium, Se
2µg
4%
Sodium, Na
215mg
14%
Water
52g
2%

Salmon Fillet Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Fillet Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Fillet Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

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