How to make it

  • Heat oven to 450. In small bowl,combine chives,herbes de provence,salt and 1/4tsp black pepper. Place salmon,skin side down,on greased broiler rack;sprinkle with herb mixture. Roast 15 mins. or till salmon fillet flakes easily with a fork.
  • Meanwhile,in large non-stick skillet over med-high heat,cook 1Tbs butter 30. seconds or till melted. Add chopped garlic. Cook 1 min or till golden brown,stirring occasionally. Stir in sparkling wine;cook 2 mins. Add dried thyme and remaining black pepper
  • Remove skillet from heat. Add capers and remaining butter stirring till butter is completely melted. Arrange salmon on serving platter. Top with sauce
  • Wine tip: A white like the 2007 Columbia Winery Cellar master's Riesling($12) accentuates the herb notes of the salmon but any riesling will do.

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    This does sound elegant and delicious! Love the sauce here, will definitely try, thanks!
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    " It was excellent "
    pat2me ate it and said...
    Delightful!!!!! Thanks for posting!
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    " It was excellent "
    chefmeow ate it and said...
    Love salmon and love the sounds of this fine dish. Greatness my friend and a high 5.
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