Crispy Salmon Fillet with Chardonnay Sauce

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Crispy Salmon Fillet with Chardonnay Sauce
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it de fr es br
541
Calories per serving
  • Gluten Free
  • Energy Kcal 541
  • Carbohydrates g 8.8
  •   of which sugars g 5.6
  • Protein g 34.6
  • Fats g 39
  •   of which saturated fat g 8.04
  • Fiber g 5.2
  • Cholesterol mg 57
  • Sodium mg 798
  • Difficulty: Very easy
  • Prep time: 20 min
  • Cook time: 15 min
  • Serving: 4
  • Cost: Low

PRESENTATION

So here's the deal: this crispy salmon fillet with Chardonnay sauce is seriously good. It's one of those dishes that looks fancy but is actually pretty simple. In various Italian regions, salmon is a go-to. And you see it in pasta or as a light appetizer. But this? This is the second course that really, really stands out. Pan-seared to a golden perfection with a sesame crust, it's tender inside. And, look, it has this nutty hint from the seeds that’s just delightful.

And the sauce? For real, it’s the star. A creamy mix of mushrooms and Italian Chardonnay gives it a tangy note. It’s like cozy autumn evenings in northern Italy. Which is great. Regions like Veneto and Piemonte are known for pairing fresh seafood with local wine sauces, and it totally shines here. You get this wonderful texture mix—crispy exterior with a smooth, rich white wine sauce. Perfect combo, right?

I mean, the Chardonnay gives the sauce a mellow, almost fruity background. It enhances the mushrooms' moist and satisfying texture. Perfect for impressing guests. And listen, it’s simple enough to become your go-to easy salmon recipe. Italian cooking? It's all about balancing flavors and textures. The way the crispy skin meets that creamy sauce—oh, it just works beautifully.

Also, a dish like this adds a touch of luxury to everyday meals. And you can pair it with roasted potatoes or sautéed greens. This pan-seared salmon shows how simple ingredients and a splash of wine can turn a meal into something special. From the first tender bite to the last, it’s going to make anyone at the table feel like you've really gone the extra mile. You're basically offering a taste of Italy's rich culinary tradition right at home—super super classy, you know?

INGREDIENTS

541
Calories per serving
Ingredients for the Fillets
Salmon fillets 1.8 lbs (800 g) - (4 pieces)
Sesame 1.8 oz (50 g)
Extra virgin olive oil 2 ¼ tbsp (30 g)
Shallot 2.1 oz (60 g)
Fine salt to taste
Black pepper 1 pinch
To Accompany
Champignon mushrooms 4 cups (280 g)
Chardonnay wine 3.5 oz (100 g)
Whole milk ¼ cup (50 g)
Extra virgin olive oil 1 ½ tbsp (20 g)
Fine salt 1 pinch
Black pepper 1 pinch
Parsley 1 tbsp (3 g)
Preparation

How to prepare Crispy Salmon Fillet with Chardonnay Sauce

To prepare the crispy salmon fillet with Chardonnay sauce, first start preparing the accompanying sauce: chop the shallot 1, slice all 280 g of champignon mushrooms 2, then take a large pan, pour some oil 3

and sauté the shallot for about 4-5 minutes, add all the champignon mushrooms, deglaze with the Chardonnay wine 6

let it evaporate, then salt 7, pepper 8, and cook over low heat for 4-5 minutes. Once cooked, transfer 80 g of the mushrooms into a tall glass for an immersion blender, keep the other 200 g aside: they will be used to accompany the fillets. Blend the mushrooms with an immersion blender 9.

Add the milk to obtain a creamier mixture 10 and set it aside 11. Focus on the salmon: remove the bones with kitchen pliers 12 and the skin with a sharp knife if present.

then, on a plate, place some white sesame seeds and a bit of salt and bread the fillets by covering them well 13, then heat a non-stick pan well and place them to cook 14 for about 2 minutes per side, being careful to turn them occasionally 15 so they cook evenly.

Once the salmon is cooked, on a serving plate, place some whole mushrooms set aside and the salmon fillets. Adjust with pepper 16, drizzle with a little raw oil, and serve with the mushroom and Chardonnay cream you prepared and set aside in a sauceboat, garnish with a few parsley leaves, and your crispy salmon fillets with Chardonnay sauce are ready to be enjoyed! 18

Storage

It is preferable to consume the salmon fillets just prepared, while the sauce and also the mushrooms can be stored in the fridge for up to 2 days, covered in the refrigerator.

Advice

You can accompany the salmon with baked or boiled potatoes instead of champignon mushrooms, and if you don't have Chardonnay, you can deglaze with another white wine, like Pinot or Vermentino.

For the translation of some texts, artificial intelligence tools may have been used.
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