My husband enjoys fishing so we have fish for dinner quite often. Salmon is one of our favorite fish. It’s a rich source of heart healthy omega-3 fatty acids and it tastes great. For the sauce, I use a base of cream with touch of white wine and fresh chopped dill. I love the flavor of fresh dill and salmon together. The two combination of flavors play very well off each other.
This creamy sauce complements the crusty and pan seared salmon.
Ingredients
4-5 skin on salmon portions
1 shallot, minced
1/2 cup white wine, dry
1 cup fresh cream
Salt & pepper
Tbsp. Olive oil
1stick butter
1Tbsp. fresh dill – minced
Direction:
Prepare the sauce- Melt butter in a small sauté pan over medium heat. Add shallot; cook, stirring constantly, until shallot starts to soften about 2 to 3 minutes; add wine and cook for 2-3 minutes. Whisk in cream until fully incorporated; stir in fresh dill; season with salt and pepper if desired, remove from heat and transfer sauce to a sauce bowl and set aside.
Sear the salmon - Pat salmon dry with paper towel and season with salt and pepper.
In a large skillet, heat oil over medium-high heat. Place the fillets skin side up, meat side down.
Cook for 4-5 minutes. Flip over and cook 5-7 more minutes, or until golden brown or cooked to taste. Salmon is done when it flakes with fork. Place salmon on serving plate spoon the sauce over the top; garnish with chives or fresh dill. Serve hot with salad or your favorite side.
Enjoy!!!
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