Alsatian SalmonWine Pairings: Light Crisp Whites
- 1 lb fresh salmon fillets
- 1/3 cup white wine
- 3 tbsp butter
- 1 g whole shallot peeled and diced, about 1/2 cup
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- 4 tsp capers
- 2 tbsp lemon juice
- 1/2 cup white wine
- 1/2 cup heavy cream
In another skillet, and ideally while the salmon is cooking, melt the oil and butter over medium heat. Add the shallot and cook 2 minutes. Stir in the flour and cook another minute.
Add the capers, lemon juice, and wine. Stir until there are no lumps and allow to cook an additional 2 minutes until reduced and rather thick. Remove from the heat.
Stir in the heavy cream, then return to the heat and simmer an additional 1-2 minutes to reduce further if needed. Set aside and keep warm until the salmon has cooked. Salt to taste before serving.
Melt the butter in a skillet over medium high heat. Place the salmon skin side down and cook 2-3 minutes.
Flip the salmon, then pour in the wine and cook an additional 3-4 minutes until salmon is cooked and most of the wine has evaporated. Remove from heat.
Plate the salmon and top with sauce, garnish with fresh dill if desired, and serve immediately.
Serves 2-3 / Recipe from www.goodiegodmother.com