Seared Salmon

Seared Salmon
Recipe Date:
April 27, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 3 cups water, salted
  • 1 cup Vina Robles Chardonnay
  • 1 cup rice
  • 1 small red bell pepper, cut into small cubes
  • 1 tbsp olive oil
  • 4 filets fresh salmon (approx. 6 oz each)
  • 1/2 tsp salt & pepper
  • 1/2 lb snow peas, cut lengthwise into thin strips
  • 1 1/2 tbsps soy sauce
  • 2 ozs salted sunflower seeds, toasted
  1. In a medium sized pot, bring the water and ½ cup of the Vina Robles Chardonnay to a boil.
  2. Add rice and diced peppers. Cover, reduce heat, and let simmer until all the water is absorbed (approximately 20 minutes).
  3. Pour yourself a glass of Vina Robles Chardonnay!
  4. Heat olive oil in a large non-stick skillet. Season the salmon filets with salt and pepper and sear for approximately 2 minutes on each side. Remove fish from pan, put on a plate and cover.
  5. Add snow peas to skillet, and sauté on high for about 3 to 4 minutes. Add the reserved ½ cup of Vina Robles Chardonnay and the soy sauce. Add salmon fillets back to pan, on top of the snow peas, cover and cook for 3 to 4 minutes.
  6. Serve salmon and peas with rice on warm plates. Garnish salmon with sunflower seeds, enjoy!


  • Use Teriyaki sauce instead of soy sauce.
  • Substitute salmon with your favorite fish.