A simple quick meal that’s sure to impress your palate!
Yield: 1 serving or an antipasti for Miguel (see About).
- Fresh salmon, approximately 300 grams
- 1 Tbsp. Butter, room temperature
- 2 Tbsp. Olive Oil
- 1 cup heavy cream
- 1/4 cup white wine
- 3 Tbsp shallots, finely chopped
- Handful of parsley, chopped
- Juice of half a lemon
- Salt and Pepper to taste
Season salmon with salt and pepper. Heat butter and oil in a pan. Add salmon, skin side down. Cook on both sides. Pour in white wine. Add shallots, cream, and parsley. Squeeze lemon juice. Season with salt and pepper. Serve and enjoy with your favorite white wine!
*Optional: You may fillet the salmon, season skin with salt and pepper, place a heavy skillet on top the skin to prevent it from wrinkling and pop in the oven for added crispiness and texture to your dish.