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6213 N. Charles Street
Baltimore MD 21212
410-377-8040
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Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
410-323-3656
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SUN  8am-6pm

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DEEPDENE GARAGE

SEBREE'S SEARED SALMON WITH WHITE WINE SAUCE

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 6

“Not only do we like it—our kids love it,” explain husband and wife duo Maricel Sebree (Front End, Roland Avenue) and Steve Sebree (Grocery/Frozen, North Charles Street), who often prepare this favorite dish together.


Ingredients

2 lbs. center-cut salmon, cut into 5-6 uniform pieces
1 T. extra virgin olive oil
fresh ground pepper
kosher or sea salt
3 T. butter, melted
2 shallots, sliced
3 cloves garlic, minced
1 c. dry white wine
½ to 1 c. heavy cream or half-and-half
6 sprigs fresh rosemary or dill, chopped
1 lemon, halved
Old Bay to taste

To Prepare

Season both side of salmon with olive oil, salt and pepper. Heat large frying pan over medium-high heat. Place salmon in pan, skin side down, and cook for about 3 minutes (or until the bottom half of the salmon is no longer translucent). Spoon 1 ½ T. butter over the top of the salmon and cook for 1 more minute, then flip each piece of salmon and spoon remaining butter over top. Cook for 3-4 minutes more, until desired doneness, then transfer salmon to serving dish and loosely tent with foil.

Return pan to stove over medium heat and sauté shallots in drippings for 2 minutes. Add garlic and sauté 1-2 minutes longer. Add wine to deglaze pan and bring to gentle simmer, reducing slightly. Turn off heat, add cream or half-and-half and rosemary or dill, stirring to combine. Add salt and pepper, if desired. 

 

To Serve

Serve salmon over rice or risotto, topped with the white wine sauce, a squeeze of fresh lemon, and Old Bay to taste. 



Eddie's Recipe Tip:

Maricel recommends serving a green salad or steamed vegetables on the side. Steve suggests pearl onions (found in the frozen aisle, where he works), thawed and then sautéed in butter, in place of the shallots.