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Mac and Cheese With Crab Salad

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Homemade Mac and Cheese with Crab Meat - The Surprised Gourmet

Homemade Mac and Cheese with Crab Salad is comfort food at its best

Nothing says comfort food quite like mac and cheese, but make it homemade Mac and Cheese with Crab Salad and you have extra comfort.

When that mac and cheese is made from scratch mere words can’t describe the gooey goodness. This method may take a bit longer than using the box version, but well worth the effort. A melt-in-your mouth taste you won’t be able to resist.

Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will have a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese. I use Ronco Large Elbows because they seem to hold up better.

Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.

In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add 1/2 cup all-purpose flour. Once it’s incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it’s making this blonde roux as not to let it burn.

Mac and Cheese with Crab Salad - The Surprised Gourmet

Comfort food in the form of Homemade Mac and Cheese with Crab Salad

When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Put back on heat and slowly add 2 cups of  grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.

Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn’t seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish. I just like the taste of the sharp cheddar.

Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste. I personally like mine drowning in a lot of creamy and gooey cheese sauce so I serve it without baking it.

Crab Salad

A crab salad goes well with a big dish of homemade mac and cheese. Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into 3/4-inch chunks and toss with spinach and tomato. I use Louis Kemp Crab Delights Leg Style Imitation Crab Meat.

For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. These ingredients will make approximately 2 servings of the salad.

It doesn’t take a table full of dishes to be a delectable meal. Combine some of your favorite comfort foods for a meal that will be satisfying in so many ways.

Appreciate you dropping by today. Is mac and cheese a comfort food for you? What are your comfort foods? Hope you’ll give these recipes a try. If you do, please be sure to drop back by and let me know how they turned out for you. If you post them online, just add the tag #thesurprisedgourmet. I’d love to know what you think

Cucina Felice!

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Mac and Cheese With Crab Salad

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

Comfort food at its best is a dish of homemade mac and cheese with a crab salad
Ingredients
  • MAC & CHEESE
  • 8 Ounces large elbow noodles
  • 3 Cups milk
  • 1 Stick (1/2 cup) butter
  • ½ Cup all-purpose flour
  • 2 Teaspoons fresh ground kosher salt
  • 2 Cups extra grated sharp cheddar cheese
  • CRAB SALAD
  • 8 Ounces fully cooked crab meat
  • Spinach (amount depends on size of salad)
  • 1 Roma tomato, split, seeded and finely diced
  • Fresh grated Parmesan cheese (to taste)
  • DRESSING
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon Italian White Wine Vinegar
Instructions
  1. Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will has a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese.
  2. Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
  3. In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add ½ cup all-purpose flour. Once it's incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it's making this blonde roux as not to let it burn.
  4. When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Return to heat and slowly add 2 cups of extra grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.
  5. Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn't seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish.
  6. Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste.
  7. Crab Salad
  8. Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into ¾-inch chunks and toss with spinach and tomato.
  9. For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. This amount will make approximately 2 servings of salad.

 

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Fried Chicken Sandwiches

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Fried Chicken Sandwich - The Surprised Gourmet

Fried Chicken Sandwich made with leftover Steak Fried Chicken

Sometimes you have to prepare one meal before you can prepare the one you really wanted such was the case for Fried Chicken Sandwiches.

I had thought of this sandwich the other day but ended up making Steak Fried Chicken instead. It turned out I had 2 pieces of chicken leftover and decided I could make the sandwiches the next day.

Taking a half loaf of French bread, I split it lengthwise. I generously drizzled olive oil over the bread then seasoned it with Lawry’s Garlic Salt and toasted it in a preheated 350 degree oven for 5 minutes.

I then covered both sides of the bread with mayonnaise and put a layer of spinach on one side. I topped that with a layer of thinly sliced sweet onion. Next I added 3 slices of Kraft Velveeta Sharp Cheddar Cheese that I cut on the diagonal.

After warming the leftover fried chicken quarters, I put these on top of the cheese with another layer of spinach. Next came the thinly sliced Roma tomato, fresh ground kosher salt and fresh ground black pepper. I added a slice of Sargento Provolone cheese that I had cut into strips.

Layers of the Fried Chicken Sandwich - The Surprised Gourmet

Adding strips of Provolone cheese to the Fried Chicken Sandwich

I took both halves of the sandwich and then popped it under the broiler for 60 seconds. Took it out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.

When I took the sandwich out, I held it down and cut it into slices two to four inches on the diagonal. I served the sandwich with dill spears, but think small midget pickles would be much better.

The fried chicken made the sandwich so much better than just using grilled or baked chicken.

Thanks for stopping by today. Have you used fried chicken like this before? Hope you’ll give this a try. If you do, please stop back and let me know what you think or if you post it online add the tag #thesurprisedgourmet. I always like to know how you like a recipe.

Cucina Felice!

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Fried Chicken Sandwiches

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Serves: 2 Servings

Fried chicken taste good when made into a sandwich too
Ingredients
  • ½ Loaf French bread
  • Olive oil (to taste)
  • Garlic salt (to taste)
  • Mayonnaise (to taste)
  • Spinach (to taste)
  • Thinly sliced sweet onion (to taste)
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese, cut on the diagonal
  • 2 Pieces leftover Steak Fried Chicken
  • 1 Roma tomato, thinly sliced
  • 1 Slice Provolone cheese, cut into strips
Instructions
  1. Take a half loaf of French bread, split it lengthwise. Generously drizzle olive oil over the bread then season it with garlic salt and toasted it in a preheated 350 degree oven for 5 minutes.
  2. Take out and cover both sides of the bread with mayonnaise and put a layer of spinach on one side. Top that with a layer of thinly sliced sweet onion. Next add 3 slices of Kraft Velveeta Sharp Cheddar Cheese cut on the diagonal.
  3. After warming the leftover fried chicken quarters, put them on top of the cheese with another layer of spinach. Next add a thinly sliced Roma tomato, fresh ground kosher salt, fresh ground black pepper, and a slice of Provolone cheese cut into strips.
  4. Take both halves of the sandwich and pop them under the broiler for 60 seconds. Take out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.
  5. Take the sandwich out, hold it down and cut it into slices two to four inches on the diagonal. Serve with dill spears or small midget pickles.

 

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Steak Fried Chicken and Gravy

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Steak Fried Chicken

Steak Fried Chicken with gravy and a biscuit hits the spot

Fried chicken is a Southern tradition, but I decided to put a spin on this dish by calling it Steak Fried Chicken and Gravy because it looks more like steak than chicken.

When buying chicken, I mainly buy leg quarters. I normally skin and debone the chicken and then freeze it to have on hand when I want chicken later. Our local Piggly Wiggly runs the leg quarters on sale by the 10 pound bag from time to time. It’s always a good deal so I buy extra.

I took out a pack of leg quarters from the freezer the other day just for frying. The quarters had flattened out to very nice pieces of meat. I started by putting 1/2 cup all purpose flour, 1/2 teaspoon onion powder, 1 tablespoon Lawry’s Garlic Salt, and 1 tablespoon paprika in a plastic Ziploc bag and mixed well. In a shallow bowl, I whisked 1 large egg and 1 cup buttermilk.

Steak Fried Chicken battered - The Surprised Gourmet

Steak Fried Chicken covered in batter, ready to fry

In a deep Lodge cast iron skillet, I added enough Canola oil to make it about 1/2 inch deep in the pan. I took 1 sleeve of whole wheat saltine crackers and crushed them in a bowl for coating. I then sprinkled fresh ground kosher salt, fresh ground black pepper, and Lawry’s Garlic Salt over the 4 leg quarters.

Place each piece of chicken in the Ziploc bag separately and shake it up. Place the flour-coated chicken on a plate to set. Once all the chicken is set, dip each piece in the buttermilk mixture, let the excess drip off then dredge in the crushed crackers. Pat the chicken into the crackers making sure each piece is completely covered.

Place the chicken in the skillet of hot oil being careful not to splatter yourself with the oil. Let the chicken cook in the hot oil for 2 to 3 minutes on each side. You want the chicken to be golden brown. If it comes out dark then your oil is too hot.

Steak Fried Chicken in the skillet - The Surprised Gourmet

Steak Fried Chicken cooking in the Lodge skillet

When the chicken comes out of the skillet, put it in a baking dish and place in a preheated 350 degree oven for 10 minutes to finish cooking.

In a saucepan, combine 3 teaspoons chicken bouillon powder, 4 tablespoons Canola oil, 4 tablespoons flour, 2 cups milk, and 1 tablespoon fresh dried parsley (optional, as this is more for color than flavor). Use a whisk to blend. You may need to add water to obtain the consistency you want in this gravy. Heat over medium heat.

Pour gravy over fried chicken and/or mashed potatoes.

This dish is finger-licklin’ good even if it doesn’t look like fried chicken normally does.

Thanks for stopping by today. Are you a fried chicken fan? Now that you’ve heard of Steak Fried Chicken, have you also heard of Chicken Fried Steak?

Cucina Felice!

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Steak Fried Chicken and Gravy

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Serves: 4 Servings

A delicious twist on the traditional fried chicken recipe
Ingredients
  • 4 Boneless, skinless leg quarters flattened
  • ½ Cup all purpose flour
  • ½ Tablespoon onion powder
  • 1 Tablespoon garlic salt
  • 1 Tablespoon paprika
  • 1 Cup buttermilk
  • 1 Large egg
  • Canola oil
  • 1 Sleeve saltine crackers
  • Fresh ground kosher salt (to taste)
  • Fresh ground black pepper (to taste)
  • GRAVY
  • 2 Cups milk
  • 3 Teaspoons chicken bouillon powder
  • 4 Tablespoons Canola oil
  • 4 Tablespoons all purpose flour
  • 1 Tablespoon fresh dried parsley (optional)
  • Water (as needed)
Instructions
  1. Preheat oven to 350 degrees.
  2. Put ½ cup all purpose flour, ½ teaspoon onion powder, 1 tablespoon garlic salt, and 1 tablespoon paprika in a plastic Ziploc bag and mix well. In a shallow bowl, whisk 1 large egg and 1 cup buttermilk.
  3. In a deep Lodge cast iron skillet, add enough Canola oil to make it about ½ inch deep in the pan. Take 1 sleeve of whole wheat saltine crackers and crush them in a bowl for coating. Sprinkled fresh ground kosher salt, fresh ground black pepper, and garlic salt over 4 leg quarters.
  4. Place each piece of chicken in the Ziploc bag separately and shake it up. Place the flour-coated chicken on a plate to set. Once all the chicken is set, dip each piece in the buttermilk mixture, let the excess drip off then dredge in the crushed crackers. Pat the chicken into the crackers making sure each piece is completely covered.
  5. Place the chicken in the skillet of hot oil being careful not to splatter yourself with the oil. Let the chicken cook in the hot oil for 2 to 3 minutes on each side. You want the chicken to be golden brown. If it comes out dark then your oil is too hot.
  6. When the chicken comes out of the skillet, put it in a baking dish and place in a preheated 350 degree oven for 10 minutes to finish cooking.
  7. In a saucepan, combine 3 teaspoons chicken bouillon powder, 4 tablespoons Canola oil, 4 tablespoons flour, 2 cups milk, and 1 tablespoon fresh dried parsley (optional, as this is more for color than flavor). Use a whisk to blend. You may need to add water to obtain the consistency you want in this gravy. Heat over medium heat.
  8. Pour gravy over fried chicken and/or mashed potatoes.

 

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Assembling Dinner in a Pinch

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Assembling a meal comes together with sirloin chops

Assembling a meal with sirloin pork chops

Assembling dinner in a pinch comes about when you don’t have a clue what to serve. You may have a faint idea of what you want, but not a complete meal.

I knew I wanted to fix a pack of boneless sirloin pork chops for dinner. When it came to side dishes, not so sure. Then I remembered there was a spaghetti squash in the refrigerator and a pack of Betty Crocker Homestyle Stuffing Mix in the pantry.

I cut the spaghetti squash length-wise and removed the seeds. I rubbed it with olive oil and turned it cut side down in a casserole dish and put it in a preheated 375 degree oven to cook for 15 minutes.

While the squash cooked, I put the chops in a 2-quart baking dish. I then sprinkled them with Lawry’s Garlic Salt, onion powder, paprika and drizzled them with olive oil. I rubbed this into the chops and then drizzled Worcestershire sauce over the top of them and let them marinate while the squash cooked.

When the squash came out of the oven after 15 minutes, I put the chops in to cook for 30 minutes. The oven was still set at 375 degrees.

Assembling a meal, sirloin chop meal - The Surprised Gourmet

Sirloin pork chops, stuffing mix and spaghetti squash…yum

Once the squash cooled, I scraped it  from the skin using a fork. Then I toss the squash with 2 tablespoons butter, Lawry’s Garlic Salt and fresh julienned basil. I topped it off with fresh grated Parmesan cheese right before I served it.

I prepared the stuffing mix according to the directions on the package.

All in all the meal came together quite well. In the end there was leftover stuffing mix, which I put in the fridge to use with another meal (recipe to come later).

Thanks for dropping by today. Do you plan your meals ahead of time or just put dishes together as they come to you? Hope you’ll give this recipe a try. If you do, please be sure to drop back by and let me know how it went or if you post it online tag it with #thesurprisedgourmet.com. I’m always happy to hear how a recipe turned out for you.

Cucina Felice!

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Assembling Dinner in a Pinch

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Serves: 2 Servings

Putting together a meal can sometimes turn out completely different than what you were planning in the beginning
Ingredients
  • 1¼ Pounds boneless sirloin pork chops
  • Garlic salt (to taste)
  • Onion powder (to taste)
  • Paprika (to taste)
  • Olive oil
  • Worcestershire sauce (to taste)
Instructions
  1. Put the chops in a 2-quart baking dish. Sprinkle them with garlic salt, onion powder, paprika and drizzled them with olive oil. Rub this into the chops and then drizzled Worcestershire sauce over the top of them.
  2. Put the chops in a preheated 375 degree oven and cook for 30 minutes.

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Cold Cucumber Soup

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Cold Cucumber Soup - The Surprised Gourmet

Cold Cucumber Soup with toast and double creme brie

Summer may be winding down here in the U.S., but you can still enjoy a bowl of delicious Cold Cucumber Soup.

Cucumbers are good prepared a number of ways. You can eat cucumber sandwiches or just slices of cucumbers with a meal. But one of the best ways to enjoy cucumbers is in a cold soup. I prepared my soup similar to a Polish cucumber soup and added potatoes.

Start by peeling and dicing 3 small potatoes. Put them in a saucepan and boil. When they’re done (about 5 minutes), drain and set aside to cool.

Take 5 cucumbers, peel, seed and dice them. In a stock pot put 2 tablespoons olive oil and 2 tablespoons butter on medium heat. Add 3/4 cup minced sweet onion to saute, stir constantly for 2 1/2 minutes. Add 1 tablespoon minced garlic and cook for 30 seconds, add cucumbers, stir together and cook for 7 minutes.

Bowl of Cold Cucumber Soup - The Surprised Gourmet

A delicious bowl of Cold Cucumber Soup

Add cooled potatoes, stir well, add 1/2 teaspoon celery seed and 1/2 cup chicken stock. Use an immersion blender to puree soup. Add 1/2 cup sour cream, 4 teaspoons Lawry’s Garlic Salt, and fresh ground black pepper to taste.

Put soup in a large bowl and refrigerate to chill for at least a couple of hours. The soup is best if let cool overnight before serving. To enhance the soup, serve with toast and a double creme brie.

Thanks for stopping by today. Do you like cucumbers? If so, how do you like them? Do you have a cucumber soup recipe? Hope you’ll give this a try. If you do, please stop back by and let me know how it turns out or if you post it online tag it with #thesurprisedgourmet. I’m always glad to know how my recipes turn out for you.

Cucina Felice!

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Cold Cucumber Soup

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Serves: 4 Servings

A bowl of Cold Cucumber Soup will hit the spot as the last days of summer fade away
Ingredients
  • 3 Small potatoes (peeled and diced)
  • 5 Large cucumbers (4½ cups), peeled, seeded and diced
  • ¾ Cup minced sweet onion
  • ½ Teaspoon celery seed
  • ½ Cup sour cream
  • 1 Tablespoon minced garlic
  • ½ Cup chicken stock
  • 4 Teaspoons garlic salt
Instructions
  1. Peel and dice 3 small potatoes. Put them in a saucepan and boil. When they're done (about 5 minutes), drain and set aside to cool.
  2. Take 5 cucumbers, peel, seed and dice them. In a stock pot put 2 tablespoons olive oil and 2 tablespoons butter on medium heat. Add ¾ cup minced sweet onion to saute, stir constantly for 2½ minutes. Add 1 tablespoon minced garlic and cook for 30 seconds, add cucumbers, stir together and cook for 7 minutes.
  3. Add cooled potatoes, stir well, add ½ teaspoon celery seed and ½ cup chicken stock. Use immersion blender to puree soup. Add ½ cup sour cream, 4 teaspoons garlic salt, and fresh ground black pepper to taste.
  4. Put soup in refrigerator to chill for at least a couple of hours. The soup is best if let cool overnight before serving. To enhance the soup, serve with toast and a double creme brie.

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Poached Salmon in White Wine

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This recipe is in partnership with the International Wine of the Month Club.

Poached Salmon in White Wine

Poached Salmon in White Wine paired with salad, garlic bread and a glass of wine makes a special meal

Fried salmon patties are a favorite in the South. But if you’re looking for a lighter salmon dish, try this Poached Salmon in White Wine recipe.

Pietra Santa Cienega Valley Chardonnay 2014 pairs well with a variety of fish whether grilled, poached or smoked. The wine’s citrus and floral tones blends well with salmon making it a perfect choice for this recipe. The wine’s soft scents of apple blossom, acacia flower and lemon zest enhance this recipe.

Serving salmon in the white wine sauce (with the exception of the butter) is much healthier than frying. It’s also quicker than making out the patties, battering them and then frying. Simmering the salmon in the white wine  enhances its flavor and keeps its moist and flaky.

I brushed two 1/2-pound salmon steaks on both sides with olive oil. Then I sprinkled fresh ground kosher salt and fresh ground black pepper on both sides. The amount used can be done to taste. I put those aside while I worked on the other ingredients.

I minced a sweet onion to acquire 3 tablespoons and then minced 2 fresh basil leaves (about ½ teaspoon) and 2 fresh sprigs of rosemary (about 1 teaspoon).

Poached Salmon in White Wine

Pietra Santa Chardonnay pairs well with salmon

Using a deep skillet (with a lid) on medium heat, I added a splash of olive oil (about 1 tablespoon) and placed the salmon skin-side down allowing them to cook for 30 seconds. I then added the minced onions and let them mingle with the salmon for 30 seconds. Giving a light stir to the onions I added the rosemary and basil, along with 1 cup of the Pietra Santa Cienega Valley Chardonnay.

When the wine began to bubble, I reduced the heat to simmer, put the lid on the skillet and let it cook for 7 to 10 minutes or until it flakes easily.

While that was cooking, I prepared a salad of spinach, thinly sliced onion, thinly sliced Roma tomatoes, and tiny slivers of fresh basil topped off with freshly grated parmesan cheese. I made a vinaigrette for the salad using 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Then prepared several slices of garlic bread using my favorite bread – French bread – butter and Lawry’s garlic salt.

When the salmon was done, I placed it on a plate to rest. Taking the liquid from the skillet, I strained it to remove the bits of rosemary, onions and basil. I put the strained liquid in a saucepan, turned the heat up on the stove and added 4 tablespoons of butter. I let this cook until it had reduced by 1/3. I poured this white wine sauce over the salmon when I served it.

The wonderful flavors of the wine had mingled with the salmon and keep it moist while it cooked. The white wine sauce had a creamy taste that enhanced the fish.

Enjoying a glass of the delectable Pietra Santa Cienega Valley Chardonnay with the meal added to the perfect eating experience. At this point, there was no desire nor room left for dessert.

International Wine of the MonthClubs - The Surprised Gourmet

Wines from the International Wine of the Month Club

This splendid bottle of Pietra Santa Chardonnay was provided to me by the good folks at the International Wine of the Month Club. When you join this fascinating club, you receive two expertly selected Estate Wines (such the Pietra Santa Chardonnay 2014) each month. You can choose to receive 2 reds, 2 whites or 1 of each (such as I received). The wine comes securely packaged and includes cellar notes describing the wine, pairings, a recipe and other wine-related tidbits. (*I used a bottle of Valle Secreto Key Cabernet Sauvignon Carmenére 2014 to make a Red Wine Venison Roast last month.) In fact, they have some special offers you can take advantage of at this time: Save $10 – Get $10 off any 4 month shipment, save $15 – get $15 off any 6 month shipment, or save $25 – get $25 off any 12 month shipment.

Thanks for stopping by today. I hope you’ll try this mouthwatering recipe, as well as the delicious wine. Do you cook with white wine? What do you enjoy most about cooking with wine? If you try this, be sure to drop back by and let me know how it went and if you decide post your results online, include the tag #thesurprisedgourmet. I’d love to know your thoughts on the recipe.

Cucina Felice!

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Poached Salmon in White Wine

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Serves: 2 servings

The lemon zest flavor in the Pietra Santa Chardonnay pairs well with the Poached Salmon and the white wine makes a delicious sauce
Ingredients
  • 2 Salmon steaks (1/2 pound each)
  • Olive oil (to taste)
  • 3 Tablespoons minced sweet onion
  • 2 sprigs fresh rosemary
  • ½ Teaspoon minced fresh basil
  • Fresh ground kosher salt (to taste)
  • Fresh ground black pepper (to taste)
  • 1 Cup Pietra Santa Cienega Valley Chardonnay
  • SAUCE
  • Liquid from pan after salmon is done, strained
  • 4 Tablespoons butter
Instructions
  1. Brushed two ½-pound salmon steaks on both sides with olive oil. Sprinkle fresh ground kosher salt and fresh ground black pepper on both sides of the salmon. The amount used can be done to taste.
  2. Mince a sweet onion to acquire 3 tablespoons and then mince 2 fresh basil leaves (about ½ teaspoon) and 2 fresh sprigs of rosemary
  3. Using a deep skillet (with a lid) on medium heat, add a splash of olive oil (about 1 tablespoon) and placed the salmon skin-side down allowing them to cook for 30 seconds. Add the minced onions and let mingle with the salmon for 30 seconds. Giving a light stir to the onions, add the rosemary and basil, along with 1 cup of the Pietra Santa Cienega Valley Chardonnay.
  4. When the wine begins to bubble, reduce the heat to simmer, put the lid on the skillet and let it cook for 7 to 10 minutes.
  5. When the salmon is done, place it on a plate to rest. Taking the liquid from the skillet, strain it to remove the bits of rosemary, onions and basil. Put the strained liquid in a saucepan, turn the heat up on the stove and add 4 tablespoons of butter. Let this cook until it has reduced by ⅓. Pour this white wine sauce over the salmon when served.

 

*This is a sponsored post containing affiliate links and I will be compensated if you make a purchase after clicking on my links. I was provided the wine mentioned above by MonthlyClubs.com, but the post was written solely by me and all opinions are my own given honestly and freely.

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