By Chef Bill Hawkins, the Bluebird
Servings: 4
4 6-ounce servings of Caught Wild Salmon
Salt and pepper, to taste
Non-GMO vegetable oil for searing
2 tablespoons butter, divided
4 garlic cloves, minced
1 cup white wine (something citrusy, not too sweet such as a sauvignon blanc or pinot gris)
2 ounces heavy cream
Juice of Lemon
2 tablespoons capers
1. Season salmon lightly with salt and pepper and sear in a nonstick pan with non-GMO vegetable oil. It is done when the center goes from translucent to opaque.
2. Melt one tablespoon of butter in a large skillet over medium-high heat, then add garlic and sauté until golden brown. Add wine, then simmer until reduced by half.
3. Add heavy cream, lemon juice and capers, then turn heat up to high and simmer until sauce is reduced by half. Whisk in remaining tablespoon of butter, then taste and add salt if necessary. (Be cautious: Capers are salty.)
Serving suggestion: Pair with Parmesan risotto.