Pan-Seared Salmon Fillets in White Wine Tomato Basil Sauce

Pan-Seared Salmon Fillets in White Wine Tomato Basil Sauce

Ingredients

For the White Wine Tomato Basil Sauce:

• 2 tablespoons (28ml) olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 large cloves of garlic finely minced 
• 1 punnet juicy cherry tomatoes sliced in half 
• 1/4 cup (57ml) dry white wine
• 1/2 cup fresh basil finely chopped 
• 2 tablespoons (28ml) fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• 1/2 teaspoon salt (more to taste)
• 1 teaspoon granulated sugar
• 1/4 teaspoon fresh ground black pepper (more to taste)

For the Salmon:

• 2 tablespoons (28ml) olive oil
• 680g fresh Salmon fillets  
• Cut into 4 fillets 
• Salt and pepper

Instructions

1. For the White Wine Tomato Basil Sauce:
2. In a large sauté pan over medium heat, warm the oil. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant but not browned. 
3. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 8 to 12 minutes. 
4. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. 
5. Taste and adjust seasoning as needed. 
6. Transfer the sauce into a bowl and set aside until needed.

For the Salmon:

1. Heat oil in a large nonstick pan or skillet over medium heat. 
2. Pat the Salmon dry with paper towels. Then season both sides of Salmon with salt and pepper.
3. Place Salmon in the oil and cook for about 3 minutes. Carefully flip the Salmon over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
4. Pour the white wine tomato basil sauce over the Salmon, let the sauce warm up for a minute, then remove from heat. 

Serve immediately with couscous, rice, or crusty bread, but really any vegetable side dish or simple salad will work.