Sage Salmon with Pear Cream Sauce

Last night I experimented with Salmon. It is our favorite fish and thankfully, it can stand up to some delicious flavors. My traditional preparation of salmon includes simply salt, pepper, lemon and olive oil. It is great too, but I needed something with fall flavors to go with the Stuffed Delicata Squash I was making. I also wanted to use more of the bosc pairs I had from the Farm Box we receive each week.

The recipe was a hit! I am grateful. My husband said it belonged in a 5 star restaurant. I liked how the pears paired 🙂 with the white wine, sage and cinnamon. These flavors really worked together. So, if you are looking for a new way to cook Salmon, I hope you will give this a try. 🙂

Ingredients:

1 lb Salmon
2 Pears, cut into cubes
1 pinch of Cinnamon
1 teaspoon of Sage
1/8 cup of Onion, finely chopped
1/4 cup White Wine (I used Pinot Grigio)
2 Tablespoons Pear Vinegar (Apple Cider would work here as well)
1/4 cup half-n-half

Instructions:

First, season one side of your salmon with a sprinkle of salt, pepper, and ground sage.

Place seasoned side down in a medium hot pan.

Then season the side that is facing up. Cook for 5 minutes on the first side and then about 3 minutes on the second and remove from the pan. You can put a small incision in the thick part of the fish to check doneness. It should be a little pink when you remove it from the pan to allow for residual cooking time. Remove your fish from the pan and set it aside. To your pan add the white wine, pear vinegar, sage and chopped pears and onion. Allow to cook for 5 minutes or so, or until the liquid cooks down. Then add your half-n-half and stir.

Serve over your salmon. The pears have a “potato like” consistency and add a lot to the meal.

blessings!