Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup white wine
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup chopped shallots
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
- Whisk
Step-by-step instructions:
1. Preheat the skillet over medium-high heat.
2. Season the salmon fillets with salt and pepper on both sides.
3. Add the butter to the skillet and let it melt.
4. Add the salmon fillets to the skillet and cook for 3-4 minutes on each side, or until they are golden brown.
5. Remove the salmon fillets from the skillet and set them aside on a plate.
6. Add the chopped shallots to the skillet and sauté for 2-3 minutes, or until they are soft and translucent.
7. Add the white wine to the skillet and let it simmer for 2-3 minutes, or until it has reduced by half.
8. Add the heavy cream to the skillet and whisk until it is well combined with the wine and shallots.
9. Let the sauce simmer for 2-3 minutes, or until it has thickened.
10. Add the chopped parsley to the skillet and stir until it is well combined with the sauce.
11. Pour the sauce over the salmon fillets and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 25g
Protein: 30g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 300mg
Substitutions for ingredients:
- White wine: chicken or vegetable broth
- Heavy cream: half-and-half or whole milk
- Shallots: onions or garlic
- Salmon fillets: any other type of fish
Variations:
- Add capers to the sauce for a tangy flavor.
- Use dill instead of parsley for a different herb flavor.
- Add lemon juice to the sauce for a citrusy flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the salmon fillets to get a nice sear.
- Don't overcook the salmon fillets to keep them moist and tender.
- Use unsalted butter to control the saltiness of the dish.
Storage instructions:
Refrigerate the leftover salmon and sauce in an airtight container for up to 3 days.
Reheating instructions:
Reheat the salmon and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of rice or mashed potatoes and spoon the sauce over them.
Garnishes:
Garnish the salmon fillets with lemon wedges and chopped parsley.
Pairings:
Serve the salmon with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the salmon fillets are sticking to the skillet, add more butter or oil to the skillet.
Food safety advice:
- Make sure the salmon fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store the leftover salmon and sauce in the refrigerator within 2 hours of cooking.
Food history:
À l'Amiral is a classic French dish that originated in the 19th century. It was named after Admiral François-Edmond Pâris, a French naval officer who was known for his love of seafood.
Flavor profiles:
The dish has a rich and creamy sauce with a hint of white wine and shallots. The salmon fillets are moist and tender with a slightly crispy exterior.
Serving suggestions:
Serve the salmon fillets with a glass of white wine or champagne for a fancy dinner party.
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Region: French