Are you looking for a dinner idea that is both healthy and flavorful? This recipe based on a recipe from Sunset magazine may be just what you need. Even though there is no butter in the sauce, it is rich and full-flavored enough to be used in place of butter. The perfect wine for this is Wilson Creek Almond Sparkling Wine
- Be very careful when toasting the almonds. They can go from toasted to burnt in an instant.
- 1/4 cup sliced almonds
- 2 salmon fillets (with or without skin)
- 1 tablespoon olive oil
- Juice and zest from one large orange
- 1/2 cup white wine
- 2 teaspoons thyme leaves, finely chopped
- Put almonds in a large saute pan over medium heat. Toast until barely browned (1 to 2 minutes) tossing occasionally. Put almonds into a small bowl and set aside.
- Completely dry salmon. Heat olive oil over medium high heat. When hot but not smoking place salmon (skin side up, if not using skinless salmon) and cook until well browned (3 minutes). Turn and cook other side until salmon is opaque (1 minute). Place salmon on warm plate.
- Add orange juice, zest and wine to the saute pan. Boil until reduced by half. Taste and if you want the flavors to be more concentrated, reduce some more. Remove from heat and stir in thyme.
- Spoon sauce over salmon. Sprinkle with toasted almonds.