Seared Salmon in Garlic Lemon Cream Sauce
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 pepperFor 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.
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.
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.
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.