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!
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.
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.
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.