Creamy Rose Salmon
Have a little leftover Rosé lying around? Instead of sipping it from a glass, enjoy it over salmon.
Chef Billy Parisi
Chef Billy Parisi
Recipe - Heinen's of Downtown Cleveland
Creamy Rose Salmon
Prep Time10 Minutes
Servings2
Cook Time25 Minutes
Ingredients
2 8 oz. fresh salmon fillets, skin on or off
3 Tbsp. Heinen’s extra virgin olive oil
2 Tbsp. Heinen’s unsalted butter
½ shallot, peeled and small diced
2 garlic cloves, finely minced
Juice of ½ lemon
1 cup rosé wine
2 cups Heinen’s heavy whipping cream
1 package Heinen’s baby spinach
1 Tbsp. fresh dill, chopped
Salt, to taste
Pepper, to taste
Directions
- Season the salmon fillets on both sides with salt and pepper. Briefly set them aside.
- In a large frying pan over high heat, add the oil. Heat until it begins to lightly smoke.
- Add the salmon, skin-side-up, and cook for 3-4 minutes. Turn the heat down to medium and add the butter. Cook until it’s melted.
- Flip the salmon and cook for another 3-4 minutes, or until browned and cooked through.
- Set the salmon aside and add the shallots and garlic. Cook for 1-2 minutes, or just until browned. Stir constantly.
- Add the lemon juice followed by the rosé. Cook until the liquid reduces by half.
- Add the cream and cook until it reduces by half and the sauce becomes thick and creamy.
- Fold in the spinach and cook until it is wilted, about 3-4 minutes.
- Add the dill, salt, and pepper. Mix until combined.
- Add the salmon fillets into the sauce and cook for 2-3 minutes to heat. Serve.
10 minutes
Prep Time
25 minutes
Cook Time
2
Servings
Directions
- Season the salmon fillets on both sides with salt and pepper. Briefly set them aside.
- In a large frying pan over high heat, add the oil. Heat until it begins to lightly smoke.
- Add the salmon, skin-side-up, and cook for 3-4 minutes. Turn the heat down to medium and add the butter. Cook until it’s melted.
- Flip the salmon and cook for another 3-4 minutes, or until browned and cooked through.
- Set the salmon aside and add the shallots and garlic. Cook for 1-2 minutes, or just until browned. Stir constantly.
- Add the lemon juice followed by the rosé. Cook until the liquid reduces by half.
- Add the cream and cook until it reduces by half and the sauce becomes thick and creamy.
- Fold in the spinach and cook until it is wilted, about 3-4 minutes.
- Add the dill, salt, and pepper. Mix until combined.
- Add the salmon fillets into the sauce and cook for 2-3 minutes to heat. Serve.
