Serves 2 - 3


  • Chardonnay Sauce:
  • Ingredients:
  • 1 tablespoon olive oil
  • 1 cup Chardonnay (or Welch's white grape juice)
  • 1 cup lobster stock (or lobster base available in grocery stores)
  • 1/2 onion, chopped
  • 1 tomato, diced
  • 1/2 lemon, juiced
  • 1 sprig fresh rosemary
  • Salmon:
  • Ingredients:
  • 2 6-7 ounce salmon filets
  • olive oil
  • salt and pepper to taste


Place one tablespoon of olive oil in a three quart saucepan over medium heat and heat for 5 minutes. Add chopped onion and sautee until translucent. Add the tomato, lemon juice and wine or grape juice.

Cook, uncovered, until the volume of the liquid is reduced by half. Add the stock and simmer for 10 minutes.

Lightly rub the salmon filets with olive oil and then sprinkle with salt and pepper. Place the filets in a baking pan and cook, uncovered, for 8 - 10 minutes in a 400 degree oven.

To serve, place a salmon filet on each serving plate and top with Chardonnay sauce.

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Submitted 7/6/05.
Submitted By: Eileen Cooper

Salmon with lobster sauce