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.
4-5 skin on salmon portions
1 shallot, minced
1/2 cup white wine, dry
1 cup fresh cream
Salt & pepper
Tbsp. Olive oil
1Tbsp. fresh dill – minced
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.