Fresh Fruit Parfait with Lemon Whipped Cream
Seared Salmon with Creamy White Wine Sauce made using Buttercream Chardonnay for that added depth of flavor.
4 salmon fillets
2 teaspoons olive oil
2 tablespoons butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup Buttercream Chardonnay
5 ounces (150 g) jarred sun-dried tomato strips in oil, drained of oil
1 3/4 cups half and half, or heavy cream
3 cups baby spinach leaves
1/2 cup fresh grated Parmesan cheese
1 tablespoon fresh parsley chopped
Salt and pepper
- Heat olive oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper and sear in the hot pan, skin side up to start, for a few minutes on each side. Once cooked, remove from the pan and set aside.
- Melt the butter in the remaining juices leftover in the pan. Add diced garlic and cook for about one minute. Add the onion and allow to cook another few minutes. Pour in Buttercream Chardonnay and allow to slightly reduce. Add sun-dried tomatoes and allow to cook for 1-2 minutes to release their flavors.
- Reduce the heat to low and add half and half (or heavy cream). Season with salt and pepper to your taste.
- Bring to a gentle simmer while stirring occasionally. Add in spinach leaves and parmesan cheese. Allow sauce to simmer for a further minute until cheese melts and spinach is wilted.
- Add the salmon back into the pan, sprinkle with parsley, and spoon the sauce over each filet. Serve!
- Grandmas Says: For a thicker sauce, add a mixture of 1 teaspoon cornstarch and 1 tablespoon water to the sauce after parmesan is added. Serve over a bed of rice, pasta, or veggies.