Salmon with White Wine and Cream Sauce
This dish is quick, easy and delicious. Substitute chicken if desired, and add garlic and Dijon mustard to change it up. Vary the side dishes to create an ever-changing menu without investing huge amounts of time and research. Your family or guests will ask for second helpings.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops. Back to Main, One-Pan Roasted Fish with Cherry Tomatoes. Dishes.
Ingredients
1 lb. salmon fillets
Salt and pepper
Butter and olive oil for browning
1-2 shallots, thinly sliced or minced
3/4 cup white wine
3/4 cup chicken broth
1/4 cup cream
parsley, green onion or scallions for decoration
Method
Preheat the oven to 450 degrees.
Sprinkle the salmon with salt and pepper.
Heat the butter and oil in a frying pan (preferably cast iron), add the salmon and cook until browned on each side. Do not flip the fish until you're sure the bottom surface is cooked. Transfer the salmon to an ovenproof dish and place in the oven while you make the sauce.
In the same pan, toss in the shallots and cook gently for a few minutes, adding more butter or oil as needed. (Here's where you can add garlic, tossing for a minute only). When the shallots are softened, add the white wine and broth, scraping up any brown bits. Let the liquid boil down until reduced by half, about 2-3 minutes.
Add the cream and boil until slightly thickened, about 1 minute. Either boil longer to thicken or thin with tiny amounts of broth or wine. (Stir in 1-2 tablespoons of Dijon mustard if desired at this point).
Optional: Strain out the shallots (I never do).
Pour the sauce over the salmon, decorate with greens if desired and serve immediately.
This dish is quick, easy and delicious. Substitute chicken if desired, and add garlic and Dijon mustard to change it up. Vary the side dishes to create an ever-changing menu without investing huge amounts of time and research. Your family or guests will ask for second helpings.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops. Back to Main, One-Pan Roasted Fish with Cherry Tomatoes. Dishes.
Ingredients
1 lb. salmon fillets
Salt and pepper
Butter and olive oil for browning
1-2 shallots, thinly sliced or minced
3/4 cup white wine
3/4 cup chicken broth
1/4 cup cream
parsley, green onion or scallions for decoration
Method
Preheat the oven to 450 degrees.
Sprinkle the salmon with salt and pepper.
Heat the butter and oil in a frying pan (preferably cast iron), add the salmon and cook until browned on each side. Do not flip the fish until you're sure the bottom surface is cooked. Transfer the salmon to an ovenproof dish and place in the oven while you make the sauce.
In the same pan, toss in the shallots and cook gently for a few minutes, adding more butter or oil as needed. (Here's where you can add garlic, tossing for a minute only). When the shallots are softened, add the white wine and broth, scraping up any brown bits. Let the liquid boil down until reduced by half, about 2-3 minutes.
Add the cream and boil until slightly thickened, about 1 minute. Either boil longer to thicken or thin with tiny amounts of broth or wine. (Stir in 1-2 tablespoons of Dijon mustard if desired at this point).
Optional: Strain out the shallots (I never do).
Pour the sauce over the salmon, decorate with greens if desired and serve immediately.