On the warmer days ahead, this perfectly pan-seared salmon in a tangy, creamy white wine sauce has everything to become your favourite Spring dish.
With another year gone by without visiting the Cape Winelands, at least I am finding some (minor) consolation in opening a bottle from this amazing wine region for lunch or dinner.
This delicious bottle of Constantia Glen Sauvignon Blanc has been sitting in my cellar for a while, to be opened as soon as the days here would finally become warmer, and food would take a turn to the lighter dishes.
Just like this delicious pan-seared salmon in a creamy white wine sauce which for me is the most perfect Spring dish.
What’s more, it is a one-pot quick-and-easy wine at the table for any occasion, whether that’s a quick weeknight diner, Sunday lunch or a family gathering.
Go for a high-quality salmon and fresh young baby spinach for the best result.
Constantia Glen Winery
A beautiful small boutique winery, Constantia Glen looks back at a winegrowing historic that kicked-off around the 1820s. Yet constantly changing ownership and often limited interest in winemaking kept the estate (that also changed names quite a few times) at the margins of the areas flourishing wine business.
Today, there are around 30 hectares planted to wine grapes at Constantia Glen dating back to the years 2000 and 2001, with the first Constantia Glen wines released in 2005.
Nestled just below Constantia Nek, not far from vibrant Cape Town, the winery is among several Constantia Valley wineries participating in the Constantia Sauvignon Blanc Wine Route, launched in May 2021.
With a wide range of wine tasting options including food options available at the tasting room and on-site restaurant, this beautiful wine estate is always on top of my list when visiting the area. And it never disappoints.
Tasting Notes: Constantia Glen Sauvignon Blanc 2019
The Constantia Glen Sauvignon Blanc is matured for five months in steel tanks on its yeasts.
In the glass, a light hey-yellow with green reflections.
On the nose, fresh and elegant aromas of kiwi, gooseberry, and guava followed by notes of lemongrass and citrus.
On the palate, a crisp and fresh wine with elegant minerality, fine acidity and delicate herbal aromas.
This wonderful white wine perfectly matches with shellfish, seafood, salads, and vegetarian dishes as well as goat cheese.
Try it with a pan-seared salmon in a creamy white wine sauce.
Recipe: Pan-seared Salmon in creamy White Wine Sauce
600 g salmon filet, without skin
3 tablespoons olive oil
100 g dried tomatoes, chopped
200 g baby spinach, rinsed and chopped
200 ml white wine
250 ml heavy cream
30 g parmesan, grated
Season the salmon with salt and chili powder.
Heat olive oil in a large skillet over medium heat. Sear the salmon for 3-4 minutes, then flip over and continue for another 3-4 minutes. It should still remain a bit pink inside.
Remove salmon from the pan and keep aside.
Add onion and tomatoes to the skillet and fry until the onions are turning slightly translucent. Add wine, heavy cream and parmesan. Season with salt and pepper and bring to a light boil then continue to simmer for 2-3 minutes until the cream stars to thicken slightly.
Add spinach and cook for another minute. Place the salmon into the sauce and continue to cook for another 2-3 minutes to reheat the salmon.
Serve with white bread or basmati rice to soak up the cream.