salmon with white wine sauce

Wild Salmon with White Wine Sauce

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It just sounds fancy. This wild salmon with white wine sauce is so easy and fast, not to mention delicious and elegant enough to impress guests. Fresh salmon is best because frozen defrosted has a softer texture that tends to fall apart easier. When you are choosing a piece of salmon from the seafood counter, there are a few things to consider. As a fish monger, people always ask me which part of the filet is best. This depends. If you absolutely hate bones, go for closer to the tail. It’s also less fatty. If you like it fattier, go for a piece closer to the head, but keep in mind, you will run into a few pin bones. You can always pull them out with a pair of tweezers or fish pliers, but it can tear up the flesh. It’s not a big deal, as they come out pretty easy after cooking. Many people want the thinner belly portion of the filet trimmed off. But it’s rich and delicious and full of healthy fats. But because it’s thinner than the rest of the filet, many fear the filet won’t cook evenly. There are two things you can do. Trim it from the thicker part of the filet and cook it separately, or just tuck it under the filet and problem solved.

Feel free to add more or less cream to your liking. Taste it after it all reduces a bit and adjust by adding more cream or more wine until you get it just how you like. You can also change up the fresh herbs you use at the end, depending on what side dish you are serving. I could have easily changed this to Mediterranean, by using fresh rosemary, and serving some roasted potatoes, and sautéed tomatoes on the side.

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Ingredients

  • 2 lb. wild king salmon, skinned
  • 1 tsp oil
  • salt & pepper
  • 1 cup white wine
  • 1/3 cup heavy cream
  • 1 tablespoon chives or parsley

Instructions

  • 1. Heat a nonstick pan to medium heat. Add the oil.
  • 2. Skin salmon, season with salt and pepper.
  • 3. Place salmon in preheated pan and cook 3-5 minutes per side, depending on thickness and temperature of the pan.
  • 4. When almost cooked through, remove onto a platter and set aside to finish cooking.
  • 5. Add wine to pan, stir to mix with pan dripping, let reduce approximately five minutes.
  • 6. Add the cream. Reduce another 5 minutes to desired thickness.
  • 7. Remove from heat and stir in the butter until melted and smooth.
  • 8. Season with salt and pepper and chives or parsley.

Instructions

  • 1. Heat a nonstick pan to medium heat. Add the oil.
  • 2. Skin salmon, season with salt and pepper.
  • 3. Place salmon in preheated pan and cook 3-5 minutes per side, depending on thickness and temperature of the pan.
  • 4. When almost cooked through, remove onto a platter and set aside to finish cooking.
  • 5. Add wine to pan, stir to mix with pan dripping, let reduce approximately five minutes.
  • 6. Add the cream. Reduce another 5 minutes to desired thickness.
  • 7. Remove from heat and stir in the butter until melted and smooth.
  • 8. Season with salt and pepper and chives or parsley.

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About Chef

Andrea Smith

Ever since I got married, (a long, long time ago) we have eaten very late. I guess it started when we both worked downtown Chicago in retail. By the time ...