Salmon with Grape Sauce
Yield: 4 servings
Cook Time: 10-12 minutes
Tips: Nonstick skillets are not recommended for this recipe, as the bits and pieces that stick to the bottom of the skillet are needed for flavor.
Ingredients
- 1/4 cup flour
- salt and pepper
- 4 4-6-oz. salmon fillets
- 3 tablespoons butter
- 1/2 cup 100% concord grape juice
- 1/2 cup chicken broth
- 1/2 teaspoon chopped fresh dill
- 1/4 cup half and half
- 2 teaspoons freshly squeezed lemon juice
- lemon slices, sprigs of fresh dill and/or grapes for garnish (optional)
Directions
In a shallow bowl or pie pan, combine flour with salt and pepper to taste. Dust salmon fillets with flour mixture to coat. In a large skillet (any type except nonstick) melt butter. Add dusted salmon fillets and cook over medium-high heat for 3-10 minutes per
side, or until fish is opaque or just beginning to flake in the thickest part. Transfer fillets to a warm plate and cover with aluminum foil to keep warm.
Add grape juice and broth to skillet and whisk, loosening all browned particles from the bottom of the pan. Add dill, half-and-half and lemon juice. Continue whisking over medium-high heat, just until slightly thickened. Season to taste with salt and pepper. To serve, spoon sauce over salmon fillets. If desired, garnish with lemon slices, grapes and fresh dill.
Add grape juice and broth to skillet and whisk, loosening all browned particles from the bottom of the pan. Add dill, half-and-half and lemon juice. Continue whisking over medium-high heat, just until slightly thickened. Season to taste with salt and pepper. To serve, spoon sauce over salmon fillets. If desired, garnish with lemon slices, grapes and fresh dill.