Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Got 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 their Wine Department is overflowing with fruit and floral-infused vintages from the previous year. If you’re interested in seeing a few of Heinen’s wine expert’s favorite picks for this season, click here.
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 with food that can be braised. Rosé is often reserved for sipping, but it has so much more potential.
Rosé is commonly recommended as a wine pairing for salmon, which makes it the ideal star ingredient for a simple cream sauce to serve over this staple seafood! Even better, the spring and summer months are 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 each spring, Heinen’s is able to offer wild-caught salmon that arrives to their stores within hours of leaving the water.
The freshness of the salmon and the vibrancy of the Rosé results in a dish worthy of a restaurant menu, but easy enough to make at home. Keep an eye out for wild salmon this season in Heinen’s fresh seafood case!
This particular recipe calls for Mont Gravet Rosé, which is one of Heinen’s top picks this summer. Available for $8.99, it’s a simple crisp wine from the Mediterranean, but if you have other Rosé on-hand, simply use that instead.
Grab a bottle of Rosé and let’s get cooking!
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- Prep time:
- Total time:
- 2 8 oz. fresh salmon fillets, skin on or off
- 3 Tbsp. Heinen’s 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
- 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 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.