Thursday, October 4, 2012

Salmon Riesling

It’s not always especially inspiring to cook for one. But being single, I’ve got to occasionally treat myself to something special for dinner. Something that's not two eggs in a tortilla with pesto sauce.  Creamy and rich with a slightly sweet tarragon flavor, and served with a glass of Riesling, this dish was such a pleasure. 
Lightly floured salmon filets brown in the pan
As is standard with many of the Fiddlehead entrees, the fish is prepared by lightly flouring it; then browning it in a pan of oil and butter.  Before it’s fully cooked, add the white wine and tarragon. Bring to a boil, cover and simmer until the fish is cooked through.  Remove the fish and add the cream to the pan, cooking it down until the sauce thickens.

Creamy Riesling & tarragon sauce over salmon. A delightful dinner for one!

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