ROASTED SALMON WITH SAUCE

Served with a luscious white wine and lemon butter sauce, the salmon is coated with a punch of fresh, aromatic flavor. It’s also so creamy and velvety but the tartness cuts through the richness of the salmon.       

Roasted Salmon with White Wine and Lemon Butter Sauce

I roast the fish in the oven, first by preheating the oven to a roaring 500 degrees, and then decreasing the heat to 250 degrees Fahrenheit and cooking the fish at that low temperature. The salmon has such a juicy and moist texture. Four of the best accompanying flavors to salmon are all combined in this super sauce – white wine, lemon, butter and fresh herbs. 

4 portions of salmon fillets

1 1/2 Tablespoons oil

Salt and pepper

Sauce:

1 shallot, minced

1 garlic clove, minced

1 cup dry white @KRISwine

Juice from 1 lemon

6-1/2 Tablespoons butter, cut into 1 Tablespoon chunks

1 Tablespoon fresh parsley, minced

Preheat the oven to 500 degrees. Place a rimmed baking sheet into the oven to heat up.

You will need 4 equal portions of salmon filets.  

I’ll share a tip with you: when you’re buying salmon at fish department, ask the fish department to cut you the salmon portions from the center of the fillet. The portions of fish will be the thickest there and you’ll get the best use of your money and you will not waste any of the fish.

Season each fillet with salt and pepper and rub each fillet with oil all over. When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.

Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12-15 minutes.

While the fish is in the oven, melt 1/2 Tablespoon of butter in a skillet on medium high heat. Add the shallot and garlic clove, and season with salt and pepper.  

Cook them until the shallots are tender and start to turn golden. Deglaze the skillet with the white wine and then add the lemon juice.

Turn the heat up to high and reduce the liquid until it has reduced to half the amount. Turn off the heat and whisk in the butter, one Tablespoon at a time.

The sauce will become thick and velvety.   

Add the parsley to the sauce. Spoon the sauce over the roasted fish and serve. 

@Influenster and @KRISwines  #FreshFunKRIS, #EnjoyResponsibly #contest.