We’re Hiring!  Join our Team.  Learn More>>

Salmon Scaloppine

This recipe was contributed by Kenny G, contemporary jazz musician and 1974 graduate of Seattle's Franklin High School.


8-ounce salmon filet (sliced into ¼-inch-thick pieces)
½ cup all-purpose flour
2 tablespoons grapeseed oil
1 medium shallot (minced)
¼ cup white wine (chardonnay works best)
1 small lemon (juice from half, no seeds)
¼ cup shelled edamame (soybeans) parboiled
Salt and pepper (to taste)
Small bunch fresh parsley


Lightly dust salmon with flour, shaking off ay excess. Sauté salmon on medium high heat in grapeseed oil until one side is lightly browned. Flip filet and add shallot. Let shallot cook until transparent then add white wine and lemon juice.

Reduce sauce by half and add edamame. Serve topped with chopped parsley. Tastes great paired with sweet steamed rice and steamed asparagus or baby bok choy. Serves 2.