I have a confession to make.
This dish was made about 6 months ago and I didn’t realize I haven’t blogged about it yet until a few days back while I was browsing through my photos. I remembered taking a photo of it on my instagram… but I forgot to blog about it!
But it’s always better late than never right? And coincidentally this fits in with my Aspiring Bakers post! Maybe my subconscious had secretly stopped me from seeing these batch of photos until now…
Anyway, this is an incredibly easy dish that can be made under 30 minutes. The sauce can be made ahead and re-warmed before using. I made it really easy by combining just 4 ingredients – butter, white wine, cream and parsley (okay 6 if you count salt and black pepper, but you know what I mean?) Garlic and/or onion can be sautéed before adding the wine if you are feeling a little bit more fanciful, but without them the sauce’s still delicious.
As for the salmon, you can bake, poach, steam or pan-fry it – I personally like the pan-fry method as it makes the skin crispy, mmm! But when I’m feeling lazy I will just chuck the fillet into the oven – it takes a longer time to cook but the cleanup is so effortless and gives you more free time to make your side dishes, entertain your guests or perhaps have a glass of wine? 😉
|1) Melt butter in a small pot.||2) Add in wine and reduce by half.|
|3) Some parsley flakes.||4) Followed by cream and season well - done!|
This post will be submitted to the Aspiring Bakers event that I’m hosting – Boozy-licious! There is less than 2 weeks left for this event, so join me if you can!
Salmon with White Wine Cream Sauce
- 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)
- 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 1/2 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.
- Transfer the cooked salmon on a serving plate with the sides, spoon generous amounts of sauce over the salmon and serve immediately with sides.
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. Pan-fry
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, 2/3 of it (from bottom-up) have changed colour. Turn the fillets and cook until done. Poach
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.