Grilled Salmon in White Wine Cream Sauce

  This is a long overdue post. It is the follow-up to the  Walker's Wood Shrimp we posted back in March. Sorry, April and May have been a bit painful for us. Along with two parents, we also lost my dads mother on May 17th. So everyone in our immediate family has been out of sorts a bit. Two of the men in my life have been devastated in the past few months. It is very hard to watch, though I think life is now getting back to some sort of normality, if you can call it that. For this week my brother is back from overseas for 10 days.

  This recipe as I said is a follow-up to the Walker's Wood Shrimp starter we had for dinner. This is the salmon that was the entree for that evening oh so long ago. This too, is a Hop's Restaurant favorite of mine. (Now that I am finally blogging it, I am also now craving it!!!) Oh well, at least we can make these favorites anytime we desire.Even though there are no Hop's Restaurants for miles and miles and miles.

For the cream sauce you will need: butter, heavy cream, white wine, fresh squeezed lemon juice,

black pepper, salt, dried thyme, and granulated sugar.

Combine the wine, lemon juice, sugar, salt and pepper over medium high heat.

Bring to a boil and reduce by half.

Reduce heat to medium and add cream.

Cook, stirring often until thick.

Remove pan from heat and slowly whisk in butter a

 little at a time until melted.

Cover and set aside. Keep warm.

Lightly coat salmon in garlic, pepper, salt mixture.

Then coat lightly in flour.

Grill or pan saute in olive oil in skillet

over medium high heat.

Pour warm sauce over salmon and serve.

Hop's Salmon in White Wine Cream Sauce
Courtesy of Recipe Addict

Ingredients
1/2 cup dry white wine
1/4 cup fresh-squeezed lemon juice
1 Tbls. granulated sugar
1 Tbls. ground black pepper
1 tsp. salt
1 pinch dried thyme
1 cup heavy whipping cream
1 cup real butter – sliced, room temperature
4 Salmon fillets
garlic pepper salt blend – as needed
olive oil OR vegetable oil – as needed

Directions
In a saucepan over medium-high heat, combine wine, lemon juice, sugar, pepper, salt, and thyme. Bring to a boil and reduce by half. Reduce heat to medium, add cream to pan, and cook, stirring often, until thick.
Remove pan from heat and slowly whisk in butter until melted. Cover pan, set aside, and keep warm.
Lightly coat salmon with garlic pepper salt. Grill or saute salmon in a small amount of olive oil a skillet over medium-high heat until pink. Do not overcook.
Pour prepared sauce over salmon.
Serves 4








Michael and Carla