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Salmon in White Wine
Salmon in White Wine is a practical, flavour-forward recipe designed for reliable results at home, with clear steps and balanced seasoning so the dish lands well on both weeknights and more relaxed cooks.
Use the notes and method timings as a guide, then adjust seasoning and texture near the end to suit your ingredients and equipment. Serve in a way that matches the dish style so it reads as intentional and complete on the table.
Method
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- Boil the baby potatoes in salted water until tender, then drain.
- Steam or boil the green beans until just cooked and still bright.
- Melt butter in a saucepan and soften the shallot for 2–3 minutes.
- Add garlic and cook for 30 seconds, then pour in the white wine.
- Simmer for 2–3 minutes to reduce slightly.
- Stir in the cream and cook gently until the sauce thickens.
- Add the salmon cubes and poach in the sauce for 4–5 minutes until just cooked.
- Season with salt, white pepper and lemon juice, then serve with beans and potatoes.
Ingredients
- 120 ml Dry White Wine
- 1 Shallot finely diced
- 200 ml Double cream
- 250 g Baby Potatoes halved
- 1 clove Garlic minced
- 1 tsp Lemon Juice
- 20 g Butter
- 150 g Green beans trimmed
- White Pepper, to taste
- Salt, to taste
- 320 g Salmon Fillet cubed
Notes
Keep the heat low so the sauce stays smooth and the salmon remains tender.
A dry white wine gives the cleanest flavour in this sauce.
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