This elegant dish pairs perfectly with Beckon Wines Chardonnay. The buttery texture of the salmon complements the creamy notes of the wine, while the lemon herb sauce adds a refreshing brightness to the palate.
Ingredients: 4 salmon fillets. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup white wine Beckon Wines Chardonnay recommended. 1/4 cup chicken broth. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon chopped fresh dill. 4 tablespoons unsalted butter.
Instructions: Season salmon fillets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove salmon from the skillet and set aside. In the same skillet, add white wine, chicken broth, lemon juice, and garlic. Bring to a simmer and cook until reduced by half, about 2-3 minutes. Stir in parsley, dill, and butter until butter is melted and sauce is smooth. Return salmon fillets to the skillet and spoon sauce over them. Serve immediately, garnished with additional herbs if desired.
Prep Time: 10 minutes
Cook Time: 15 minutes
les nepalais de lapcha
