The salmon comes out so tender with a light touch of wine. And yes, it's really quick, so a nice dish to serve for company when you don't want to spend all night in the kitchen.
Yeah, the fudge sounds good, but you are right, I'd probably manage to eat the whole thing in one sitting. LOL.
Creamy Butter Wine Sauce
1) Melt 2 Tbs.. of butter in deep pan and sauté the onion and garlic over medium heat until onion is translucent.
2) Add the wine and lemon juice and reduce by half.
3) Add the heavy cream and reduce by half.
4) Slowly whisk in remaining butter, add parsley, and season with salt and pepper.
White Wine Sauce
1) In a heavy heated sauce pan, melt butter until sizzling; stir in garlic. Cook over medium high heat 1 minute.
2) Stir in flour; continue cooking until bubbly, 1 minute. Reduce heat to medium.
3) Stir in all remaining ingredients except light sour cream. Continue cooking, stirring occasionally, until heated through, 3 to 5 minutes. Serve immediately over salmon steaks.
2 teaspoons dried dill weed can be substituted for 1 1/2 tablespoons chopped fresh dill.
TIP white sauces
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When making white sauces, instead of whisking away over a saucepan, use the microwave. Follow the recipe for amounts required but melt the butter in the microwave and add the thickening agent, then the liquid, and heat for short periods of time in the microwave (1-2 minutes), whisking well in between. With experience you will find out the time best for your machine, and clean-up is easier. If you get too busy the stuff in the microwave waits patiently until you are free. I will never be a slave to a sauce again.