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.
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