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Add a photoServings: 6
Ingredients
- 1 c. White wine
- 1/2 c. Vermouth
- 2 c. Heavy (whipping) cream
- 1/2 x Lime juice Salt and white pepper
- 3 Tbsp. Clarified butter
- 6 x 4-ounce salmon filets, about 1/2-inch thick
- 6 slc Kiwi, 1/8-inch thick
- 3 x Lime, thin, halved
Directions
- Bring the wine and vermouth to a boil in a non-aluminum pan and let reduce over medium heat to a thin syrup, about 1/3 to 1/2 c.. Add in the cream and let reduce till the wine-cream sauce is thick and has a bright sheen, about 1 ample c.. Add in the lime juice. Add in a healthy pinch of salt and white pepper if needed. Meanwhile, heat the clarified butter in a large, heavy skillet with a heat-proof handle over medium heat. Lightly salt and pepper the salmon filets and saute/fry briefly, 15 to 20 seconds each side. Place them under the broiler to finish cooking, 5 to 6 min. The exterior flesh of the salmon should be translucent/soft and beginning to flake while the center is still slightly pink. Serve 1 salmon filet per person topped with cream sauce. Garnish with 1 kiwi slice and 1/2 lime slice.
- FENDANT, GRAND VIN DU VALAIS, 82
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 508 | |
| Calories from Fat 322 | 63% |
| Total Fat 36.19g | 45% |
| Saturated Fat 16.34g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 128mg | 5% |
| Potassium 726mg | 21% |
| Total Carbs 15.27g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.04g | 5% |
| Protein 25.05g | 40% |
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