Sweetheart Salmon Fillets

4 from 1 ratings

Courtesy of the New York Wine & Grape Foundation and the National Grape Cooperative, this recipe sweetens up your main course in just a few simple steps. Substitute chicken breast halves if you're not a fan of salmon.

Servings

servings

Ingredients

1/4 cup flour
salt and pepper, to taste
four 4-6 ounce salmon fillets
3 tablespoon butter or margarine
1/2 cup welch's 100% grape juice made from concord grapes
1/2 cup chicken broth
1/2 teaspoon dill
1/4 cup half-and-half
1-2 teaspoon freshly squeezed lemon juice
lemon slices, for garnish
parsley, for garnish

Directions

In a small bowl, combine the flour, salt, and pepper. Dust salmon fillets generously with flour mixture to coat. Melt butter in a broad skillet.
Add fillets and cook over medium-high heat for 5 to 10 minutes per side until fillets are opaque or just beginning to flake in thickest part. Remove to warm plate.
Deglaze pan with grape juice and broth, loosening brown particles. Stir in dill and half-and-half. Cook just until slightly thickened. Season with salt and pepper; add lemon juice to taste. To serve, spoon sauce over fillets and garnish with lemon slices and parsley.