Salmon in Buttered White Wine Sauce

I’m not sure why we don’t have salmon more often in my house. It’s light and delicious and I think it is actually one of the so-called power foods, along with broccoli and blueberries and dark chocolate and bacon. What? Bacon isn’t a power food? Maybe in some people’s world’s it isn’t, but in mine, bacon is the undisputed leader of the power food brigade. But back at the salmon, periodically I realize that it is good and good for you, especially when you drizzle it in a super-simple, super-delicious buttery white wine sauce.

Start with a nice piece of fresh salmon. I like to trim the skin off of it, even though that isn’t mandatory. Ask your friendly fish guy for a center cut filet. Even when you do that, you’ll see that the filet is thicker in the middle and thinner at at least one end, so here is my little trick for making sure it all cooks evenly: when you put it on the baking tray, tuck the narrower ends underneath so the filet is the same width all around. That way those end pieces won’t dry out.

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!

We had ours with some creamy mashed potatoes and a little baby spinach, and you know what? I didn’t miss the bacon one little bit. Miracles do happen.

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Salmon in Buttered White Wine Sauce

Serves: 4 servings

Ingredients

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.

Instructions

1. 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.
2. Meanwhile, make the sauce: melt the butter over medium heat. Whisk in the flour and stir for one minute.
3. Pour in the wine and simmer for 10 minutes. Season to taste with salt and pepper.
4. 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.

Comments

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Mary C says:

April 11, 2014 at 8:08 am

Just so you know, you’ve made a pregnant lady hungry enough to plan a trip far enough into town to the good meat department just for salmon. >.>

- Kate says:
  
  April 12, 2014 at 10:22 am
  
  Ha! First of all, congrats! And second of all, hoped you and baby liked your salmon supper!
  
  - Mary C says:
    
    April 12, 2014 at 11:28 am
    
    Thank you! And we did. Very much. It was even a hit with the PickyPreteen! I’ve added it to the weekly meal rotation. =^.^=
    
Mademoiselle Gourmande says:

April 13, 2014 at 9:15 am

The trick with the thin end is absolutely great! I never thought of that but it’s such a shame if the ends are dry… Thank you for sharing…

- Kate says:
  
  April 17, 2014 at 8:09 am
  
  It IS a shame! Happy to share all my tricks.
  
Joanne says:

April 13, 2014 at 11:16 am

That buttery white wine sauce sounds amazing! Salmon is TOTALLY a superfood, at least in my world!!

- Kate says:
  
  April 17, 2014 at 8:09 am
  
  Salmon and chocolate, chocolate and salmon. Superfoods Extraordinaire!
  
Cookie Crumbs says:

October 19, 2014 at 2:14 pm

I’m not much of a wine drinker, so I’m curious as to what type of white wine to use. This recipe sounds delicious!!!

- Kate says:
  
  October 24, 2014 at 11:29 am
  
  Honestly, I tend to use whatever I have on hand, which is usually a chardonnay – thanks for your nice words about the recipe!