Spring Salmon

I love salmon, love it. Add in white wine, cream and butter...you pretty much have heaven on a plate. The sauce for this salmon was perfection. And it worked amazingly well as a dip for my artichoke leaves as well. Miss F tried an artichoke leaf for the first time ever and promptly rejected it. I loved artichokes as a kid, they were quite a special treat and were always saved for the end of the meal. The salmon was easy to prepare and the sauce came together amazingly fast.  The sauce would work on most any fish, I will be trying it with some red snapper filets I picked up at the fish market next.  I adapted the recipe from Rachael Ray.

Spring Salmon

3 tablespoons cold butter
2 skinless salmon fillets
½ cup white wine
¼ cup heavy cream
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley
Coarsely ground black pepper
Lemon wedges

In skillet, heat 2 tablespoons butter over medium-high. Season fish; cook 3 minutes per side. Transfer to plates. Wipe skillet, then add next 3 ingredients; boil to thicken sauce. Off heat, whisk in remaining tablespoon butter. Spoon sauce over fish; top with parsley and pepper. Serve with lemon wedges.

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