Chardonnay Salmon Recipe
07 September 2018
- Pan fry salmon fillet, skin side down first. Once cooked, put on a plate.
- In the same pan, melt 2 Tbsp butter, add 1 garlic clove and sauté until fragrant.
- Deglaze the pan with the 1/3 cup Chardonnay, and add a squeeze or two of lemon juice.
- Simmer until reduced by half and add 1 tsp lemon zest.
- Whisk in 1 Tbsp butter to give the sauce a creamy texture.
- Serve the salmon topped with the sauce and some healthy greens.