Salmon with White Wine Cream Sauce
Serves 2
  • 2 tablespoons unsalted butter
  • 125 ml white wine (1/2 cup)
  • 125 ml heavy thickened cream (1/2 cup)
  • 1 teaspoon dried parsley
  • 2 salmon fillets, baked, pan-fried or poached (see instructions below)
  1. In a small pot over medium-low heat, melt the butter. Add in the white wine, turn up the heat and bring to a boil. Lower the heat and simmer until ½ of the liquid has evaporated. Add in cream and parsley and bring it to a simmer. Season well with salt and freshly ground black pepper. Cover and keep warm while you prepare the salmon.
  2. Transfer the cooked salmon on a serving plate with the sides, spoon generous amounts of sauce over the salmon and serve immediately with sides.
Naggy Notes
Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper and place the salmon fillets on top. Season both sides with salt and pepper then rub both sides with olive oil lightly. Place the fillets skin side up and stick it into the oven for 10 to 20 minutes, depending on the thickness of the fillets and how well done you want your fish to be.

Season the salmon fillets both sides with salt and black pepper. Heat a frying pan over medium heat. Add in a little olive oil and place the salmon, skin-side down, and don't touch it! Fry until the skin is crispy and when you look at the sides of the fillets, ⅔ of it (from bottom-up) have changed colour. Turn the fillets and cook until done.

Heat a large pot of water and season with salt. - big enough to fit the fillets in a single layer and with enough water to cover the fillets completely. Turn down the heat to a simmer. Slide in the salmon fillets, cover and cook gently until done.
Recipe by Foodie Baker at