I make this salmon for Shavuot every year. It’s always a huge hit with my family and guests. It’s probably the butter — it just makes everything taste better!
1 tbsp butter
6 salmon fillets
1 cup dry white wine, divided in half
2 tbsp fresh parsley, chopped
2 scallions, chopped
½ lemon, juiced
1 tbsp honey
Salt and pepper
¼ cup light sour cream
1 Tbsp Dijon mustard
½ teaspoon dried tarragon
In a large skillet, melt butter and sear salmon five minutes on each side. Add cup wine, parsley and scallions. Cover and cook salmon until cooked through, about 10 minutes.
Remove salmon from skillet. Raise heat and add lemon, honey, sour cream, mustard and tarragon and remaining wine. Simmer, stirring until sauce is thick. Remove mixture from heat and pour over salmon.
Note: when out of dry wine, I have used Moscato D’asti.