salmon white wine sauce
(1 RATING)
I love to experiment, and we have tons of salmon. This recipe is one of my success stories. I'm pretty sure that cream cheese and salmon were made for each other, and the white wine adds a nice full bodied flavor.
No Image
prep time
5 Min
cook time
20 Min
method
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yield
2-4 serving(s)
Ingredients
- 16 ounces fresh salmon (i used once frozen alaska caught silver salmon)
- 2 teaspoons thyme, leaves
- 2 teaspoons dill, fresh (weed not seed)
- 1/2 - lemon (to squeeze)
- 1 teaspoon black pepper, ground
- 1/4 cup olive oil
- 1/2 - medium onion (or 1 small onion)
- 2 tablespoons flour
- 1/2 cup white cooking wine
- 1/2 cup water
- 4 ounces cream cheese
How To Make salmon white wine sauce
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Step 1(I leave the skin on and remove just before making the sauce) Rub both sides of salmon with thyme, dill pepper and drizzle with lemon juice.
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Step 2Heat skillet. Add some of the oil and chopped onion. Cook onion till just translucent.
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Step 3lay salmon on top of the onions in skillet and cook each side for about 5 minutes until meat is pink and flaky (still a little darker on the inside). Remove from heat. Remove skin (should be easy now). Cut salmon into bite sized pieces removing any bones.
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Step 4Add salmon and onions back into skillet over medium heat. Add flour and mix until dissolved (add more oil if necessary). Add wine and water, bring to a boil. Turn heat to low. When sauce has thickened remove from heat and add cream cheese. Stir until well mixed.
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Step 5Serve warm over rice, potatoes or pasta.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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