Bronzed Salmon over Asparagus With a Caper Butter Wine Sauce

Serves 2

2 6oz. Fresh Salmon fillets
1 Tablespoon of your favorite seafood seasoning
2 Tablespoon Private Selection olive oil, separated
1 Tablespoon Kroger butter
4 Tablespoons Robert Mondavi Private Selection Pinot Noir
2 Tablespoons Private Selection capers, drained
1 Bunch asparagus spears, top 1/3rds.

Heat a large skillet over med-high heat for one minute. Add the oil to the pan and swirl to coat. In the meantime, season the salmon fillets with the seafood seasoning. Add the seasoned salmon fillets to the skillet and bronze for one minute per side. Lower the heat to MED-LOW and continue to cook until just done, turning often. Peel off the skin and bronze for one more minute on the side where the skin was removed.
Remove the pan from the heat and add the butter, wine and capers. Return the pan to the heat and simmer until butter melts and sauce thickens (about 30 seconds). Place the salmon fillets and sauce on the serving plates. Clean and return skillet to med-high beat for one minute. Add the oil and swirl to coat. Add the asparagus tips to the skillet and sauté for 1-2 minutes. Serve immediately with the salmon fillets.