Perfect, easy weeknight dinner recipe that’s juicy, flavourful and delicious. The wine sauce is aromatic and creamy at the same time and complements the salmon very well. I love its amazing texture and the fact that it’s super easy to cook.
- Prep time: 10 mins
- Cooking time: 15 mins
Doel Ray: Professor turned entrepreneur. Mom to a little monster. A travel enthusiast with passion for photography and a fashion enthusiast with endless love for sarees.
* Fresh salmon (around 200 – 250 grams)
* Black pepper
* 1 teaspoon Olive oil
* Salt to Taste
* 1 medium size Shallot (can be replaced with 1/2 white onion, if you don’t have shallots) – finely chopped
* 1 clove Garlic – minced
* Dry White wine (Sauvignon Blanc) – 120 ml
* Salted butter – 2 one inch square cubes
* Juice of 1/2 Lemon
* Fresh parsley to garnish (optional)
- Wash the Salmon thoroughly. Season with little salt, ground pepper and rub tiny drizzle of olive oil on both side of salmon.
- Now, take clean wok/ frying pan and add 1 teaspoon of olive oil. Heat well. Now place the salmon skin up on the frying pan ( this way you will get a clean upper surface, perfect for presentation and garnish). Turn sides after 3-4 mins if you prefer medium rare. I prefer medium rare for the lovely texture and color it gives. (Keep for 5-6 mins if you prefer well done). Set aside.
- For the wine sauce, heat 1 teaspoon of olive oil and fry the garlic, once golden brown add the shallots. You can replace the shallots with white onion, but give 1/2 the amount as we are not looking forward to a very strong onion taste here.
- Season with salt and pepper. Once the shallots start to turn golden, add the white wine.
- Cook till the bubbles die off and the amount reduces by, say 30%.
- Add the butter and whisk it, once melted, add the juice of 1/2 lemon and stir. Bring it to boil so that the flavors melt together.
- Your sauce is ready, sprinkle the chopped parsley ( optional) and just spoon it over the salmon and serve hot with boiled green veggies! Enjoy!