This weekly series will highlight our chosen Wine of the Month (if you missed it, July is our 2022 Blossom Rosé) in various and delicious – if we do say so ourselves – recipes! No frills, no life-long backstory before you get to the actual recipe itself, just great wine, good ingredients, and scrumptious food. Let’s begin!
Copper River Salmon with Blossom Rose Cream Sauce & Asparagus
Cooking salmon doesn’t have to be complicated and this recipe proves just that. Begin by laying out a bed of sliced lemons on a sheet pan covered in foil. Place the salmon on top of the lemons. Voila – flavor. Speckle the top of the filet with lemons, dill, salt & pepper, and pour a quarter cup of Blossom Rosé on the salmon and ope – looky there. More flavor! You want the flavor of the fish to really shine here. Set your broiler on high, move the rack to the middle of your oven, you don’t want the fish to burn, and let it go for 6-10 minutes depending on how you like your salmon cooked. These filets were about an inch thick and we like ours medium well, so we did 8 minutes.
While the salmon is cooking – we get to start on our Blossom Rosé cream sauce. Melt butter in a sauce pan, add your finely chopped shallots and sauté until fragrant and translucent. Add in the wine, bring up to the rolling boil and reduce by half. This will take a few minutes. Once your sauce has reduced, lower the heat to medium and add in the cream. Season with salt and pepper and let it simmer. We let ours simmer for approximately 5 minutes. It got thick enough to coat the back of a spoon but not glorpy – yes, I said glorpy, we make up our own cooking terms now. Once the sauce is the consistency you prefer, cut the heat and add in chopped parsley (save some for presentation at the end). Just like that, your sauce is done.
Simultaneously, while the sauce was cooking, we whipped up some asparagus in a pan with some butter, olive oil and some seasoning that has a little kick to it. Asparagus just fits so nicely with salmon, but if you want broccoli or zucchini, go for it. If you want bacon with it – literally no one will stop you.
The salmon rested for a few minutes while the sauce and asparagus finished. Transfer to a serving platter, pour the sauce over the salmon, and sprinkle with remaining parsley. This dish not only ends up being a crowd pleaser in taste – but absolutely gorgeous to behold. The unparalleled richness of the Copper River salmon matches perfectly with the delicate Blossom Rosé cream sauce. With minimal ingredients and about 40 minutes of your time, you’ve got a great dinner for your family or a crowd.
With that, the first of many of our new Williamson’s Cork to Fork series concludes! Can’t wait to share what we’ve got in store next. Save the post and let us know what you think once you cook it up!
Cheers!