Salmon With Creamy Tuscan Herb Butter Sauce and Wild Rice
Celebrate the summer season with a fresh seafood dinner. With a delicious Tuscan cream sauce, salmon can be a new dinner staple.
1 cup mixed wild rice
4 salmon fillets
salt and pepper, to taste
1-2 Tbsp olive oil
½ cup white wine
1 cup heavy cream
1 (3.5 oz) tub Epicurean Butter Tuscan Herb Flavored Butter
¼ tsp salt
Cook wild rice according to package directions.
Heat olive oil in cast iron skillet over high heat.
Season salmon with salt and pepper.
Gently place salmon in cast iron and cook for 2-3 minutes on each side. Remove filets from pan and allow them to rest on the side.
Wipe out skillet carefully. Turn down heat to medium.
Add white wine and reduce by half. Add cream and heat to a boil, then turn down to a simmer.
Whisk in Tuscan Herb Flavored Butter and salt. Turn off heat.
Place ½ cup of wild rice on four plates, top with salmon, and ladle sauce over each piece of salmon.