roastsalmonwhitewinesauce

I found this recipe on a Martha Stewart site and with a few side dish adjustments made it my own. I recommend that you try it too – with your own adjustments.

What you need:

* 1 large skinless salmon fillet
* Coarse salt and ground pepper
* 1 tablespoon unsalted butter
* 2 teaspoons all-purpose flour
* 1 cup dry white wine
* 1 clove of garlic, thinly sliced
* 1 tablespoon chopped fresh tarragon
* Pinch of sugar

What you do:

Preheat oven to 220° C (See conversion table for Gas and Fahrenheit). 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 heat. Add flour while whisking and cook for about 1 minute. Add the white wine and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half (takes about 8 to 10 minutes). Stir in tarragon, garlic and season with sugar, salt and pepper. Serve the salmon topped with white-wine sauce.

My preferred side dishes to this are lightly cooked fennel and wild rice.
Chop the cooked fennel in smaller pieces and mix under the rice right before serving.

enjoy_small

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