Pan Fried Salmon with Chenin Blanc Dill Sauce
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 1 1/2 tbsps fresh lemon juice
- 1 tsp dijon mustard
- 2 tbsps butter
- 1/2 cup Andis Chenin Blanc white wine
- pinch of salt and pepper
- 1 tbsp chopped fresh dill
- 2 Salmon filets
Heat saucepan over medium-high heat, add olive oil and onion and reduce heat to 'sweat' the onion. Do not brown or burn. When the onions look soft, add mustard and stir until well disbursed.
Add the lemon juice and white wine, simmer until reduced by half. Add the butter, salt, pepper and dill.
Fry salmon filets in a pan with 1 tablespoon olive oil and a bit of salt and pepper. Be careful not to over cook the salmon.
Spoon the sauce over and salmon and serve.
The salmon and sauce can also be served over pasta with Parmesan or Asiago cheese sprinkled on top.