Salmon White Wine Sauce
16 ozfresh salmon (i used once frozen alaska caught silver salmon)
2 tspthyme, leaves
2 tspdill, fresh (weed not seed)
1/2lemon (to squeeze)
1 tspblack pepper, ground
1/4 colive oil
1/2medium onion (or 1 small onion)
1/2 cwhite cooking wine
4 ozcream cheese
How to Make Salmon White Wine Sauce
- (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.
- Heat skillet. Add some of the oil and chopped onion. Cook onion till just translucent.
- lay 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.
- Add 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.
- Serve warm over rice, potatoes or pasta.