I served this delicious sauce over salmon, but you can use it on chicken, shrimp, scallops, shoes (ok not really) - but seriously pretty much on anything!

Sauce:

1 teaspoon neutral oil, like avocado

2 tablespoons red onion, finely diced

1-2 garlic cloves, minced

2 tablespoons dry vermouth

2 tablespoons very cold butter

1/3 cup heavy cream

Juice of 1/2 lemon

1 tablespoon chopped fresh dill

Kosher salt and fresh ground pepper

Warm a small pot over medium heat - add oil, onion, garlic and cook until onion has softened, 2-3 minutes
Slowly add vermouth and simmer until liquid reduces to about half
Put in butter, whisking in until melted - then add cream and stir through to heat and until sauce slightly thickens
Mix in lemon juice and dill - season with salt and pepper to taste - set aside

Salmon:

Four 6 - 8 ounce salmon fillets, skin off and out of the fridge at least 20 minutes

Neutral oil

Kosher salt and fresh ground pepper

Lightly oil salmon and season with salt & pepper, be generous
Heat a non-stick pan really well - until almost smoking
Turn on the fan and carefully add salmon to pan - top side down first
Cook until about 1/4 of the way done - and you can see this by watching the sides of the salmon change color
Carefully turn over, cook the same – remove
Serve with garlic cream sauce and garnish with a touch more dill