Salmon filets crusted with almonds served with strawberries and olives.
Preheat oven to 350 F.
1/4 cup merlot or other dry red wine1/4 cup red wine vinegar1/4 cup finely chopped shallots1 tbsp. heavy cream1/2 cup unsalted butter, cubed
Heat wine, vinegar and shallots in medium saucepan to boiling. Reduce heat; continue simmering 15 to 20 minutes or until liquid has reduced down to 1/4 cup. Stir in cream. Reduce temperature to low and start adding butter cubes, one or two at a time, whisking rapidly with a wire whisk.
2 tsp. packed brown sugarsalt and ground black pepper, to taste2/3 cup DOLE Chef-Ready Cuts Diced Strawberries, thawed and drained
As butter melts and incorporates, add more butter and keep whisking. When finished the sauce should be thick and smooth. Add brown sugar, salt and pepper, to taste. Add 2/3 cup strawberries just before serving over fish.
8 oz. coarsely chopped slivered almonds5 (6 oz. each) salmon fillets with skinolive oil, as needed
Spread almonds in shallow dish. Season salmon with salt and pepper. Press fillets into nuts on flesh-side of fish only; nuts will stick to fish. In batches place salmon, nut-side down, into skillet with oil as needed; over medium heat, cook until nuts are lightly browned.
Place fillets, nut-side up, on large baking sheet sprayed with cooking spray. Bake 5 to 7 minutes or until desired doneness.
remaining 1 cup diced strawberries1/3 cup diced ripe olives, optional
Serve wine-butter sauce over salmon and sprinkle with remaining 1 cup diced strawberries and olives.