We had friends over for dinner and we ended up with more than half bottle of white wine left.
we are not a big drinkers so I will usually use leftover wine for cooking.
this time I used some of it for the salmon and some to make a risotto that paired perfectly with the fish.
The dinner was so quick and delicious that we felt like we dined in a fancy restaurant. I really can not express how good it turned out. Before I had the blog, this kind of “in the moment” creations were soon forgotten, but now that I am sharing it with the world, I will be able to revisit it some day and enjoy it again. Lucky me and you 
You will need:
2 Tbsp oil
2-3 slices of fresh salmon
2 mushrooms thinly diced
1 cup artichoke – caned/frozen/fresh
1/2 eggplant diced and roasted or fried ahead of time (optional)
4 garlic cloves, thinly diced
3 thyme stalks
1 cup white wine
1/4 cup heavy cream (optional)
Salt to taste
INSTRUCTIONS
Wash the salmon fillets and dry them with paper towel.
Spray or brush the fillets with oil on both sides.
Sprinkle salt on both sides.
In a big frying pan on medium high heat sear the salmon fillet for 2-3 minutes on each side.
Carefully remove the fish fillets to the side.
Add oil and mushrooms to the pan and sauté till they lose volume and soften.
Add artichokes and eggplants and sauté for few minutes.
Add garlic and stir for a few seconds till fragrant.
Add thyme, white wine and salt and bring to a boil.
Carefully add the fish fillets and keep cooking on medium high heat, covered, for 6-7 minutes.
Add heavy cream, give it a little shake, and remove from the heat. Serve hot with risotto, white rice or gnocchi.
Enjoy 
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