Pan-Seared Salmon with Vinola White Wine Butter Sauce
This elegant dish highlights the crisp and bright flavors of Vinola White, perfectly complementing tender, pan-seared salmon. The buttery sauce, infused with white wine and a touch of lemon, creates a delightful balance.
Instructions
Step 1: Prepare the Salmon
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes, pressing lightly with a spatula to ensure even searing.
- Flip the fillets and cook for another 2-3 minutes, or until the salmon is just cooked through and flakes easily with a fork. Remove from the skillet and keep warm.
Step 2: Make the Vinola Butter Sauce
- In the same skillet, reduce the heat to medium and add olive oil, shallots, and garlic. Sauté until softened, about 2 minutes.
- Add both Vinola Red and Vinola White wines to the skillet, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer and let it reduce by half (about 5 minutes).
- Stir in the honey and lemon juice. Gradually whisk in the cold butter cubes until the sauce becomes smooth and glossy.
- Stir in chopped parsley, then season with salt and pepper to taste.
Step 3: Plate and Serve
- Place the salmon fillets on plates and drizzle generously with the Vinola butter sauce.
- Garnish with additional parsley and a wedge of lemon.
Serving Suggestion
Pair the salmon with:
- Steamed asparagus or green beans
- Creamy mashed potatoes or wild rice
- A chilled glass of Vinola White to complement the brightness of the sauce.
Enjoy this refined salmon dish, perfect for a dinner party or a romantic meal!
Ingredients
(Serves 4)
For the Salmon
- 4 skin-on salmon fillets (about 150g each)
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Vinola Butter Sauce
- 100ml Vinola Red non-alcoholic wine
- 100ml Vinola White non-alcoholic wine
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 1 tbsp olive oil
- 3 tbsp unsalted butter, cold and cubed
- 1 tsp fresh lemon juice
- 1 tsp honey
- 1 tbsp fresh parsley, finely chopped (plus extra for garnish)
- Salt and pepper, to taste
Pan-Seared Salmon with Vinola White Wine Butter Sauce
This elegant dish highlights the crisp and bright flavors of Vinola White, perfectly complementing tender, pan-seared salmon. The buttery sauce, infused with white wine and a touch of lemon, creates a delightful balance.
Ingredients
(Serves 4)
For the Burger Patties
- 500g ground beef (80% lean, 20% fat)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
For the Vinola Sauce
- 200ml Vinola non-alcoholic wine (red preferred)
- 1 tbsp olive oil
- 2 shallots, finely diced
- 1 garlic clove, minced
- 1 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper to taste
Toppings
- 4 slices of cheddar or Gouda cheese
- 4 brioche buns, lightly toasted
- Fresh lettuce leaves
- Sliced tomato
- Thinly sliced red onion
- Pickles (optional)
Instructions
Step 1: Make the Patties
- In a large bowl, mix ground beef with salt, pepper, garlic powder, and smoked paprika.
- Divide the mixture into 4 equal portions and shape into patties slightly larger than the buns (they’ll shrink when cooked).
- Cover and chill in the refrigerator while preparing the sauce.
Step 2: Prepare the Vinola Sauce
- Heat olive oil in a small saucepan over medium heat. Sauté shallots and garlic until softened (about 2-3 minutes).
- Add Vinola, honey, mustard, balsamic vinegar, and thyme. Stir well.
- Bring the mixture to a simmer and cook until reduced by half, about 8-10 minutes. The sauce should be slightly thickened.
- Season with salt and pepper, then set aside.
Step 3: Cook the Patties
- Heat a grill, grill pan, or skillet over medium-high heat.
- Cook the patties for 3-4 minutes per side for medium doneness, or longer if desired.
- Add a slice of cheese during the last minute of cooking and cover the pan to melt the cheese.
Step 4: Assemble the Burgers
- Spread a generous amount of the Vinola sauce on the bottom half of each bun.
- Layer lettuce, tomato, the cooked patty with melted cheese, red onion, and pickles (if using).
- Top with the other half of the bun.
Serving Suggestion
Pair your burger with a chilled glass of Vinola White or Vinola Red, and a side of sweet potato fries or a crisp green salad.
Enjoy your gourmet burger night with this flavorful twist!