Salmon with White Wine Cream Sauce
Baked with unsalted butter and flour this meal is very quick to prepare. With the addition of the white wine cream sauce
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 1½-pound salmon fillet, skin removed
- salt to taste
- 1 tablespoon unsalted butter
- 2 teaspoons all-purpose flour
- 1 cup dry white wine
- 1 tablespoon chopped fresh chives
- salt and ground black pepper to taste
Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low.
Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper.
Break the salmon into large chunks, and serve topped with the sauce.
Cook's Note:If you want to make a fine dining look, simply break the portions of salmon into 2-ounce portions. If you want to add a little zing to the sauce, add in fresh dill and/or capers to your taste.
©MARILYN'S TREATS. All images are copyright protected.
Serving: 1g | Calories: 391kcal | Carbohydrates: 31g | Protein: 40g | Fat: 12g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3.5g | Trans Fat: 0g | Cholesterol: 90mg | Sodium: 0mg | Potassium: 0mg | Fiber: 3g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0.4mg