Salmon with Wine-Butter Sauce

It's difficult for me to say what I looking forward to more: cooking this meal, or eating it. It's been a while since I've made fish, and I was admittedly a little nervous about this salmon, but I'm happy to say, it was very tasty, and very simple.


Salmon with Wine-Butter Sauce

4 portions salmon, skinned, rinsed, and patted dry
1/2 onion, thinly sliced
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 cup fruity white wine, such as Riesling
2 tablespoons flour
2 1/2 cups chicken stock, preferably low-sodium or homemade
1 tablespoon butter

1. Coat a large skillet with olive oil and season the salmon with salt and freshly ground black pepper. Sear the salmon over medium heat for 2-3 minutes per side. Remove from the pan and set aside.

2. Add one tablespoon of olive oil and the onion to the pan, and reduce the heat to medium-low. Cook until the onion is soft and beginning to brown around the edges, about 5 minutes. Add the butter at the end of the cooking.

3. Deglaze the pan with the wine, scraping to remove the browned bits from the bottom. Add the garlic. Cook over medium heat until reduced by about half.

4. When the wine is reduced, add the flour and whisk to combine. Let cook for about two minutes to remove the raw taste from the flour, and add the chicken stock slowly, whisking constantly.

5. Once the sauce comes to a simmer, season to taste. If you like, add some dried or fresh parsley for color. Slide the salmon back into the sauce and allow to cook to desired doneness. Just before serving, remove the salmon from the sauce and whisk in a tablespoon of butter.

6. Serve with steamed white rice.


Notes:
- If you're into the salmon skin, by all means leave it on. I just don't particularly care for it.
- Fish stock or vegetable stock can be substituted for the chicken stock - I used the chicken stock because it's what I had on hand.


I just finished reading.... Madeleine is Sleeping, by Sarah Shun-Lien Bynum