Roasted Salmon with White Wine Sauce
Ingredients:
- 1 large skinless salmon fillet (1 1/2 pounds)
- Coarse salt and ground pepper
- 1 tablespoon unsalted butter
- 2 teaspoons all-purpose flour
- 1 cup dry white wine
- 1 tablespoon chopped fresh chives
- Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
- Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.
Ingredients:
- 1 bushel of asparagus
- 1 medium sized shallot
- 1 tablespoon of butter
- salt and pepper to taste
- Thinly slice shallot and cut steps off of asparagus.
- Melt 1 tablespoon of butter in pan on medium heat and then add the shallot. Cook the shallot until it's translucent about 1-2 minutes.
- Add asparagus to pan and cook for another 6-7 minutes or until asparagus is tender.
Post a Comment
Note: Only a member of this blog may post a comment.