The dried-thyme crust on this salmon is one of my favorite contrasts for pinot noir because the herb's flavor really brings out the wine's rich cherry-raspberry fruit. Prep: 5 minutes; Cook: 6 minutes.

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Recipe Summary

Yield:
6 servings (serving size: 1 salmon fillet and 1 teaspoon balsamic vinegar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the salmon fillet into 6 equal portions, and lightly spray both sides of each piece with cooking spray. Sprinkle with dried thyme, salt, and black pepper.

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  • In a large skillet, heat butter on medium-high until foamy. Carefully place the fillets in the skillet. Cook the salmon; don't move fillets until the edges begin to crisp, about 2 minutes. Decrease heat to medium, and cook until fish is golden brown, about 1 minute more. Turn fillets and continue cooking until medium-rare and skin is crisped, about 3 minutes, depending on their thickness. Remove fillets to serving plates and drizzle with balsamic vinegar.

Source

from Everyday Dining with Wine

Nutrition Facts

330 calories; fat 18g; saturated fat 6g; mono fat 6g; poly fat 5g; protein 39g; carbohydrates 1g; fiber 0g; cholesterol 123mg; iron 2mg; sodium 227mg; calcium 33mg.
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