For the Sauce
Melt the Kerrygold Garlic & Herb butter in a pan and gently cook the onion until soft. Now add the wine, lemon juice, lemon rind and allow to simmer for 2 minutes.
Slowly add in the cream and continue to simmer until the sauce thickens. Season with salt and pepper.
Keep sauce warm while the salmon is cooking.
For the Salmon
Season the salmon fillets with salt and pepper, dot with Kerrygold Salted Butter and grill until cooked through.
Serve with the buttery sauce and garnish with lemon slices and parsley.
Note: if the sauce starts to separate, beat vigorously until smooth or add a little more cream.
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