IMPRESS YOUR DATE! | Blackened Salmon & White Wine Sauce | EASY RECIPE | MOORE APPROVED

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Bring a pot of salted water to a boil for blanching the asparagus.

Once boiling, add the asparagus and blanch for about 1 minute.

Remove the asparagus from the boiling water and transfer to an ice bath to stop the cooking process.

For the goat cheese polenta, combine 1/2 cup polenta, 1 cup water, 1 cup heavy cream, 1/2 teaspoon chicken base, a dash of white wine, 1/4 teaspoon Italian seasonings, and 1/4 teaspoon salt in a pot.

Bring the mixture to a rolling boil, whisking to prevent clumps as you slowly add the cornmeal.

Reduce the heat to prevent spitting and cover the pot, then turn off the heat.

Add 1/2 of a pack of goat cheese to the polenta and stir to combine, keeping it warm on low heat for 2-3 minutes.

Season the fresh salmon fillets generously on the non-skin side with blackened seasoning.

Preheat a skillet and add olive oil, then place the salmon fillets non-skin side down into the skillet.

Season the skin side of the salmon while it cooks for about 2 minutes.

Check the salmon and flip it over, reducing the heat slightly and covering the pan with a lid.

Deglaze the pan with white wine, ensuring not to add alcohol while the pan is still over the flame to avoid flare-ups.

Add about 3 ounces of chicken stock to the pan and let it reduce by half.

Once reduced, add 4 ounces of heavy cream and a squeeze of fresh lemon juice, seasoning with salt and fresh ground black pepper.

Cover the sauce and finish cooking the salmon inside it.

Prepare the asparagus by adding olive oil and about a tablespoon of butter to the skillet, then add the blanched asparagus.

Season the asparagus with fresh ground pepper, salt, and generous lemon juice, warming them for about a minute.

Adjust the sauce seasoning with more blackened seasoning and another squeeze of lemon juice, adding half a tablespoon of butter to thicken the sauce.

Plate the salmon and drizzle the sauce over it, serving with goat cheese polenta and sautéed asparagus.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens