During this time of quarantine, it’s crucial to make the effort to keep up with your physical wellness. While this, of course, includes getting that workout in from home—it’s also important to be conscious of what you’re eating. Fitspot recently hosted a virtual cooking demo, and we wanted to share the recipe for the Butter Sauvignon Salmon that we learned how to make.
- A tablespoon of olive oil
- Salt and pepper to taste
- Garlic powder
- 2 pieces of fresh wild caught salmon
- 2 sticks of rosemary
Butter Sauvignon Sauce:
- 1 stick of unsalted butter
- 4 cloves of garlic (chopped)
- 1 tablespoon of chicken bullion (Better than Bullion or 1 bullion cube)
- 1 lemon
- 1/4 cup of Sauvignon Blanc wine of your choice
- 3 stems of thyme
Quinoa Leek Apple Arugula Salad:
- 1/2 cup of pre-cooked quinoa (refrigerating prior is usually better for salads)
- 1 leek
- 1 Honeycrisp apple
- 1 bag of arugula
- 2 tablespoons of roasted pine nuts
- 1/3 cup of freshly grated Parmesan cheese
- 1 lemon
- 1/3 cup of olive oil
Prepping the salmon is the easiest part. First, make sure to thoroughly wash your fresh salmon and pat dry. Dry season the top (pink side) of the salmon with salt, pepper and garlic powder. Next, heat a tablespoon of olive oil in a skillet on high. When heated, lay the salmon with the seasoned side down and the skin facing up. Let cook for about 1-2 mins (depending on the size of the fish) and allow to sear before flipping over. Once golden brown, flip over fish. Then, top fish with a stem of rosemary and cover for 1 min.
In another saucepan, heat butter and mix in garlic, 1 squeezed lemon juice, 1 teaspoon of bullion and 1/4 cup of Sauvignon Blanc wine. Also add in thyme if preferred. Whisk and simmer on a low-med heat. Once the salmon has cooked for a minute on the bottom (skin side) and you see a brown crisp, pour the butter Sauvignon sauce over the salmon and turn the heat to a med-low temperature and cover. Allow salmon to rest for about 2-3 mins.
For the side salad, we will need to chop a few items and mix everything together! Cut up one leek and one Honeycrisp apple as preferred into pieces. Place ingredients into a salad bowl along with 1/2 cup of quinoa and 3 generous handfuls of arugula. Add in lemon juice, olive oil, and salt. Add additional items such as pine nuts and Parmesan cheese for texture, and a pinch of salt and pepper for taste. Mix and enjoy!
First place down the salad and then pair with the salmon. Take a spoon of the leftover sauce from the salmon and drizzle on top.