Roasted Salmon with White Wine Sauce

I love salmon. I love this salmon and that salmon, and this salmon is one of my all time favorite ways to eat it. Really though, anyway you make it, I just love it. It's so quick and easy to make, and there are so many things you can do with it.

I noticed this recipe while searching through Martha's various recipe slide-shows, looking for some new ideas. I'm not a big wine kinda gal, but since it was something different from my norm, I decided to give it a try. It was really good. 'Delicate'. That's how I would describe the sauce. It's not thick or overpowering like the Bearnaise sauce I'm use to, but subtle and unobtrusive. There's a definite wine taste, but it doesn't trump the salmon flavor.

Now, when it comes to wine, I am 100% ignorant. I know nothing about wine. In fact, after standing in the wine section of Publix for 5 minutes with my mouth agape and my eyes glazed over, a kindly older woman asked if I needed help. I'm so glad she took pity on me, cause I would have stood there all day. I learned something though (I think, hopefully she knew what she was talking about)...if a wine is good enough for drinking, it's good enough for cooking. So it really didn't matter which wine I choose...they all worked. Since I was cooking with it and not drinking it, I went with something on the cheap end...about $10 (I forget the name of it. I immediately dumped the rest out and threw the bottle away).

I'm glad I stepped out of my comfort zone to try something new. This was very good, and a recipe that would be great for serving company. It looks fancy and sophisticated, yet is simple to make. As long as everyone likes salmon, this one is sure to please.

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'Roasted Salmon with White Wine Sauce'

Source: Adapted from Martha Stewart

Ingredients

2 salmon fillets
Coarse salt and ground pepper
1 tablespoon butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives

Directions

1. Heat oven to 450. Place salmon on a greased foil lined baking sheet; season with salt. Roast until opaque throughout, about 15-25 minutes, depending on the thickness of the salmon.

2. Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and cook, whisking, for 1 minute. Add wine and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half...about 8 to 10 minutes. Stir in chives; season with salt and pepper.

3. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

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