Page 55 - Indulgence

Salmon with White Wine Cream Sauce

This is another family favorite because of the delicious White Wine cream

sauce which accents the salmon flavors beautifully. The cream sherry is an

absolute necessity in this dish. Harvey’s Bristol Cream Sherry features
flavors of roasted nuts and raisins, with a subtle spicy finish. Consider

making this dish and pairing with a white wine made from Gewurztraminer,

Riesling, Viognier, Chardonnay, Sauvignon Blanc or Pinot Grigio grapes.

1 tablespoon butter
1/4 cup chopped green onions (white part only)

1 cup White Wine
1/4 cup Harvey’s Bristol Cream Sherry
1 cup whipping cream

Juice of 1 lemon
2 teaspoons fresh chopped dill

2 8-ounce salmon fillets
Butter

Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add green onions and sauté 4 minutes. Increase heat to medium
high. Add White Wine and Cream Sherry and boil until liquid is
reduced, about 10 minutes. Add cream and lemon juice and boil

until thickened to sauce consistency, stirring occasionally,
between 8 and 10 minutes. Stir in dill 2 minutes before serving.

Meanwhile, heat 1/4 inch layer of butter in a small skillet. Skillet
should be hot, not smoking. Sauté salmon fillets until golden
brown on one side; turn and brown on other side. Complete
cooking time will be approximately 10 minutes per inch of

thickness measured at its thickest part. Salmon should flake
easily when tested with a fork at thickest part.
Pour sauce over salmon and serve immediately.

Yield: SERVES 2