Fratelli Perata Winery

Seared Salmon in Garlic Lemon Cream Sauce

Salmon, Charbono, a match made in heaven, but when you add a garlic cream sauce e BAM! This match up highlights that quality of Charbono that loves garlic and Parmesan. There is something about the meatiness of the salmon that brings out the delicate fruitiness of the Charbono. This is overall just a perfect pairing and easy enough to make on a work night, but elegant enough to enjoy at your next dinner party.

For the Salmon:

2 tbsp olive oil
6 (4 ounce each) skin-on salmon fillets
salt and pepper

For the Cream Sauce:

1 tbsp butter 5 cloves garlic
1 cup fat free half & half 1 tsp dried dill
1/2 tbsp all purpose flour 3/4 tsp dried thyme
1/3 cup grated Parmesan salt and pepper to taste
zest and juice from 1 whole lemon

Heat olive oil in large skillet over medium-high heat.

Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down. Cook 3 fillets at a time. Cook for 6 minutes or until three quarters of the way cooked through. Just let the fish sit and cook no swimming around in the pan please. Flip fillets over and cook about 1 to 2 minutes, depending upon your preferred doneness.

Repeat with remaining 3 fillets and set all aside.

Combine half & half, flour, cheese, lemon juice and zest, garlic, dill, thyme, and salt and pepper in a mixing bowl and whisk to combine. (We did this while the second batch of fish was cooking.) Add butter to the skillet and melt over medium heat.

Pour prepared sauce into the skillet. Allow to come to a soft boil, then turn heat down to simmer. Cook sauce until thickened (about 5 minutes), stirring frequently.

Add salmon fillets back into skillet and cook until salmon is warmed through about 3 minutes. Plate fish and spoon sauce over fillets. If you like, garnish with lemon slices and parsley, or simply enjoy immediately with a glass of Charbono.