Salmon Portofino Recipe
Pan seared salmon sautéed in white wine with asparagus, rice & fresh tomatoes.
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Ingredients
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Main Ingredients
For the Rice
Method
Preparing the Rice
- 1
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long grain rice and 1 tablespoon of butter. Stir, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Cooking the Salmon and Vegetables
- 2
Prepare the Asparagus and Salmon
While the rice is cooking, rinse and trim the asparagus. Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper.
- 3
Sauté the Asparagus
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the trimmed asparagus and sauté for about 5 minutes, until tender and bright green. Remove from the pan and set aside.
- 4
Cook the Salmon
In the same skillet, add the salmon fillets skin-side down. Sear for about 4-5 minutes until golden. Flip the fillets and add minced garlic. Sauté for another 3-4 minutes. Carefully pour in 1 cup of white wine, scraping the pan to deglaze and create a sauce. Allow the wine to simmer for 3-4 minutes until slightly reduced.
- 5
Add Tomatoes
Stir in the fresh tomatoes and sauté for an additional 2 minutes until they are warm and slightly softened.
- 6
Combine and Serve
Return the sautéed asparagus to the skillet, gently mix to combine. Serve the salmon alongside the rice, topped with the white wine sauce and vegetables.
