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Nutrition Facts
Serving Size 422 g
(Approx. 4 Servings)
Amount Per Serving
Calories 810 Calories From Fat 470
% Daily Value*
Total Fat 53 g 82%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 250 mg 83%
Sodium 280 mg 12%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 80 g
Vitamin A 40% Iron 20%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bronzed Alaska Salmon in Butter-Wine Sauce
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 Alaska Coho Salmon Fillets, thawed
1 Tbsp extra virgin olive oil
2 Tbsp Adams Reserve Sweet and Spicy Salmon Rub
1/4 cup(s) white wine
1 Tbsp unsalted butter
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Instructions

1
Rinse salmon under cold water; pat dry with paper towel and brush with olive oil.
2
Heat a heavy non-stick skillet over medium-high heat.
3
Place salmon in heated skillet, skin side up, and cook, uncovered, 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
4
Turn salmon over and sprinkle with seafood seasoning.
5
Cover pan tightly and reduce heat to medium. Cook for 2 minutes.
6
Add wine and butter to pan and continue to cook uncovered 1 to 2 minutes.
7
Cook just until fish is opaque throughout and sauce is reduced. In order to avoid over cooking, remove fish from pan after cooked and reduce sauce until thickened.
8
Drizzle sauce over salmon when serving.

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