Now pop it in the oven for about 12-15 minutes – that will be just enough time to cook it through. We want it nice and tender. In the meantime, make a quick butter and white wine sauce, which will take you just about the same amount of time it takes the salmon to roast.
And believe it or not, that is it! When the salmon is roasted, use two forks to gently pull it into good sized chunks. This works much better than slicing it, as you will have some nice irregular nooks and crannies for the sauce to settle in to. Pour a little puddle of sauce on each plate for the salmon to sit on, and then drizzle a little more over the top. Scatter a few capers on top for a little tang, and you are ready to eat!
Serves: 4 servings
- 1 center cut salmon filet, about 1.5 pounds or so
- 2 tablepoons butter
- 1 tablespoon flour
- 1 cup white wine
- Salt and pepper to taste
- Capers for garnish.
- Preheat oven to 450. Place the salmon on a rimmed baking sheet, tucking the narrow ends underneath as needed to make the filet the same thickness all around. Roast for 15 minutes.
- Meanwhile, make the sauce: melt the butter over medium heat. Whisk in the flour and stir for one minute.
- Pour in the wine and simmer for 10 minutes. Season to taste with salt and pepper.
- Using two forks, carefully pull the salmon into large chunks. Spoon a little sauce on to each plate, place a few salmon chunks on top, drizzle with more sauce and scatter some capers on top. Serve at once.