Welcome to #FreshTasyValentines!
This week I will be filling this space with fresh and tasty recipes- perfect to share with your valentine next week. Don't forget to check out the prize package below and enter!
I introduced this event, sponsors and bloggers in my preview post and please click here to visit and learn more about our sponsors. Also, I want to thank Camilla of Culinary Adventure with Camilla. This lady has worked so hard to put this event together and deserves many rounds of applause- head over to her blog and show her some love!
I wanted to start off the week with salmon. Salmon is one of my favorite types of fish and absolutely love to serve it pan-seared with a sauce. Salmon was also a great vehicle to show a products from a few of our generous sponsors, Gourmet Garden, KitchenIQ and Woodbridge by Robert Mondavi.
Gourmet Garden was kind enough to send participants 18 different herb products (stir-in pastes and lightly dried) for this challenge. I was lucky enough to use Gourmet Garden's product in a previous blog challenge and was thrilled to have a chance to work with the product again. This time, along with stir-in paste, Gourmet Garden included 6 lightly dried herbs. I love this product because they last 4 weeks after they are opened, but are void of moisture and freshness like a fully dried herb.
KitchenIQ generously sent me a BetterZester and Strawberry Tool. I used the zester for this recipe and the zester is wonderful and has a slightly curved design and a bonus container for easy zest removal.
Woodbridge by Robert Mondavi sent me a bottle of Sauvignon Blanc and Pinot Nior. I am not drinking much these days (less than 2 months to go till baby boy is here!), but I love to cook with wine! For this recipe I used the Sauvignon Blanc to make a delicious sauce for my fish.
Since we have a toddler, not all recipes in our house are made for two and this meal was devoured by my 3 year old. He has started really loving salmon and adored dipping his pieces into the sauce. However, if you have a kid free Valentine's day this salmon impress your special someone and the sauce is amazing! A little tang from the wine, richness from the cream but the zest and herbs keel it fresh and light. Like I mentioned before, I love to pan-sear my salmon, but if you prefer a different method this sauce will be a delightful topper for your fish.
I am so excited to share all of the recipes for #FreshTastyValentines! Also, check out the other bloggers on the hop below for more recipes!
Ingredients
for sauce:
2 Tbl diced shallots
1 Tbl butter
2/3 cup Woodbridge Sauvignon Blanc
1 cup heavy cream
1 tsp lemon zest
1 tsp Gourmet Garden lightly dried parsley
1/2 tsp Gourmet Garden lightly dried basil
1/2 tsp garlic stir-in paste or 1 minced clove of garlic
1 -1 1/4 lb fresh skin-on boned salmon cut into 4 equal fillets.
Olive oil
Salt
Instructions
for sauce:
Saute shallots in butter for 1-2 minutes. Add wine and simmer to reduce to a syrup. Add cream, zest, parsley, basil and garlic. Cook on medium low till sauce thickens. Cover and set aside to keep warm while you cook your fish.
for fish:
Rub the salmon with olive oil and season with salt and pepper. Heat a skillet over medium high heat, add the salmon to the pan skin side down and sauté for 3 to 5 minutes. Flip the salmon over and sauté for and additional 3 to 5 minutes. The fish will cook to medium/medium-rare temperature depending on thickness of the salmon fillet. If you like your fish cooked more please adjust your time.
Remove fish from pan and top with warm sauce.
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