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Salmon with Wasabi and Lime Cream Sauce

Ingredients

  • 4 salmon fillets about 6-8 ounces each
  • salt and white pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1 tablespoon pickled ginger minced
  • 2 garlic cloves minced
  • 1 lemon juice only
  • 1 lime juice only
  • 1 teaspoon Rose’s lime juice
  • 1-2 tablespoons prepared wasabi paste
  • 1/2 cup heavy whipping cream

Instructions

  • Season salmon on both sides with salt and white pepper. Heat oil in a large skillet over medium heat. Add salmon and brown on both sides. Remove fish from pan and keep warm. Add wine remaining ingredients except cream. Reduce liquid to just a few tablespoons and then add cream. Bring to a boil and continue to cook until sauce is thick and creamy.
  • To serve, place salmon on plate and drizzle sauce over.