White Wine Sauce For Foil Baked Salmon Sauce Vin Blanc Recipes

Steps:

• Preheat oven to 450 degrees. 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. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Steps:

• Place salmon on heavy-duty foil (large enough to wrap the salmon).
• Layer salmon with lemon and onion slices, add wine, and sprinkle with parsley, pepper, and salt.
• Seal foil tightly around salmon and bake at 350 degrees for 50 to 60 minutes until fish is flaky and tender.
• Remove from oven; open foil and arrange salmon on a platter.
• If you like, remove the skin before serving, and garnish with lemon wedges.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
• Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
• Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

Steps:

• Pour the liquid from the foil in which the salmon baked into a saucepan. Add the chopped or sliced vegetables with which the salmon was baked. Bring this mixture to the boil and let it simmer about 15 minutes or until it is reduced to one and one-half cups when strained.
• Strain the sauce and return it to the saucepan. Add the cream.
• Prepare a beurre manie by blending the room-temperature butter and flour until they form a smooth paste. Bring the sauce to the simmer and gradually add the butter-flour mixture, stirring constantly. When the blend is thick and smooth, add the cold butter bit by bit, stirring. Add the lemon juice, salt and cayenne to taste. Remove from the heat. Serve the salmon hot with this sauce.