Salmon Steaks in Wine and Clammy Sauce
- 2 Salmon steaks or fillet of red snapper, sole, halibut etc.
- ½ tsp. lemon juice
- Pinch of salt & pepper
- 2 tbsp. safflower oil
- 2 tbsp. Butter
- 1 clove garlic, minced
- ¼ cup onion, very thinly sliced
- 2 tbsp. red bell pepper
- 1 cup dry white wine
- ½ cup Clammy Mary Mix
- 8 oz. stewed tomatoes
- 3 tbsp. chopped parsley
- Drizzle lemon juice over salmon steak (or fish of choice), toss with freshly ground pepper and salt and allow to sit for about 10-15 minutes
- Broil salmon for6-10 minutes or until almost cooked through
- If you want to cook the fish in the pan; heat safflower oil in a thick bottom (cast iron is good) pan and cook/sear the salmon until almost done and slightly browned.
- In a pan, add oil, 1/2 tablespoon of garlic, stewed tomatoes, and Clammy mix
- When oil begins sizzles and garlic turns golden, add onion and bell pepper and cook at low-medium heat until the onions soften – about 5 minutes
- Add the butter and toss the onions; cook until oil/butter starts to separate and the Clammy mix is heated. Stir occasionally.
- Add the rest of the sliced garlic and the wine let simmer at low heat for 25 minutes
- Transfer the fish steaks and herbs to the pan, cover and simmer for about 3-5 minutes more or until you have the desired consistency of sauce
- Garnish with more herbs and serve over pasta, flat bread or any crusty good bread