This a dairy free cream sauce. It’s a delicious for a cold fall/winter day. You can use Sockeye, Spring, or Coho for this dish. – Jen
2 Salmon filets (6 oz each)
1 Tbsp Olive oil
½ Small Onion (chopped)
1/2 tsp Flour
1/8 cup White wine
1 cup Chicken Broth
1 Sprig of Fresh Thyme
1 cup Fresh Corn Kernels
1 tsp Unsalted Butter
1 tsp Fresh Thyme (chopped)
- Make the sauce: Heat oil in a small saucepan over medium heat. Add the onion and cook until translucent (about 3 mins). Sprinkle in the flour and cook (while strirring) for 1 minute. Stir in the wine and cook for an additional minute. Add the chicken broth and the sprig of thyme. Bring to a boil, add the corn kernels and simmer over medium low heat until the corn is tender (about 15 mins). Remove the thyme sprig.
- Puree the mixture in a blender until smooth. Next, return the corn puree to the pan and stir in the butter, the chopped thyme and season with salt and pepper.
- Preheat a nonstick pan over medium high heat. Add a touch of vegetable oil to coat the bottom of the pan. Season the salmon with salt and pepper. Pan sear the salmon for 4-5 minutes per side.
- Place the corn sauce on the plate, and top with the seared piece of salmon.