Tom's Butter Wine Caper Sauce Salmon

Tom's Butter Wine Caper Sauce Salmon

Ingredients

• 4 - 6 oz salmon fillets, skin removed
• 1 tsp Sea Salt
• 4 grinds Black Peppercorn Grinder
• 2 tbsp Extra Virgin Olive Oil
• 3 c Yalumba Y Series Viognier Wine
• 3 tbsp Unsalted Butter
• 2 tbsp Capers , drained
• 2 tbsp fresh parsley, chopped
• 1 tbsp Celia's Meyer Lemon Olive Oil

Directions

1. Heat 1 tbsp Olive Oil in skillet over medium high heat for 2 minute. While skillet heats, season the salmon fillets with Sea Salt and black pepper. Add salmon and sear for 3 minutes or until golden brown. Turn fillets and sear an additional 3-5 minutes or until desired level of doneness. Remove salmon to serving platter and allow to rest. Take pan away from the heat and add Yalumba Y Series Viognier, scraping up any browned bits from bottom of the pan. Lower heat to medium and allow wine to reduce by half. Add butter and capers and warm through. Season pan sauce to taste with salt and pepper. Pour sauce over top of salmon fillets, sprinkle with fresh chopped parsley and a drizzle of Meyer Lemon Olive Oil.