As I sit here sipping on an ice cold glass of Sauvignon Blanc and listening to Idle hands by Dwayne Morgan, I begin to get hungry and what comes to mind is that salmon thawed in the fridge and what a great pairing to my wine. I think I like the idea of pan seared salmon with steamed rice and dollop of spicy lemon aioli mmmmm…….
Now the start of a good aioli comes after the perfect white wine sauce, a good white wine sauce can be used on many different dishes. Add some extra flavor with lemon and parsley and the sauce becomes the perfect comfort to the pan seared salmon. I also find this works well with white fish, scallops and shrimp.
Pan Seared Salmon
4 6oz salmon fillets
2 tbsp olive oil
salt and pepper to taste
Juice from 1 lemon
Preheat a large heavy pan over medium heat for 3 minutes.
Season salmon with salt and pepper coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes, turn salmon over and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
Transfer salmon to individual plates, and sprinkle lemon juice on top.
White Wine Sauce
1 tbsp. olive oil
1 shallot, rough chopped
1/2 cup dry white wine
2 tbsp. butter
2 tsp. fresh grated lemon peel
Juice of one lemon
1 tbsp. fresh Italian parsley, finely chopped
Saute the shallot in the olive oil until it becomes soft, about 1 ½ minutes.
Add the white wine and bring to a boil. Boil for three to five minutes, until it is reduced by half.
Strain the shallot from the wine, and return the wine to the pan.
Add the butter to the white wine reduction, and cook over medium low heat until the butter melts. Remove from heat.
Whisk in the lemon peel, lemon juice and parsley, set aside.
2 cloves of roasted garlic
1 cup sour cream
1 tsp Twist pepper sauce
In a bowl add the roasted garlic, sour cream and pepper sauce whisk till blended add in white wine sauce and continue to whisk till your desired consistency.
Now if you would like to join me, spoon some rice on your plate place a piece of salmon on top of the rice and add a dollop of aioli. Top up your glass of wine, turn up “Idle Hands” and enjoy!