Creamy Rosé Salmon
Recipe, video and photography provided by Chef Billy Parisi.
Have a little leftover Rosé lying around? Instead of sipping it from a glass, enjoy it over salmon.
Spring and summer are Rosé season at Heinen’s, which means the Wine Department is overflowing with fruit and floral-infused vintages from the previous year.
You’ve likely seen someone cook with red or white wine; maybe you’ve even tried it yourself. White wines are often incorporated into sauces for pastas and shellfish, while red wines are often used in soups, stews, and braised foods. Rosé is often reserved for sipping, but it has greater potential.
In this recipe, Rosé is used to elevate a simple cream sauce that pairs perfectly with fresh salmon.
Why You’ll Love this Recipe
- Spring and summer is wild salmon season in Heinen’s Seafood Department. While all of Heinen’s salmon is delicious, fresh, and high quality, when the icy rivers of Alaska open for fishing season each spring, we’re able to offer wild-caught salmon that arrives to our stores within hours of leaving the water.
- Rosé and salmon go hand-in-hand. Rosé is a common wine pairing for salmon, which makes it the ideal star ingredient for a simple cream sauce to serve over this staple seafood! The freshness of the salmon and the vibrancy of the Rosé results in a dish that’s easy to make but worthy of a restaurant menu.
- It’s perfect for any occasion. This dish comes together in about 30 minutes and offers the most beautiful presentation. It would be the perfect meal to serve at a dinner party, luncheon, or date night at home!
Creamy Rosé Salmon
Cook time: 25min Prep time: 10min Total time: 35min
Servings: 2
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 and pepper, to taste
Instructions
- 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.
