Fatty fish like salmon, which is rich in omega-3 fats, may help reduce the risk of strokes and heart attacks, according to the Center for Science in the Public Interest. For years I was intimidated by Salmon and never really made it at home. Well I have since gotten over my fear of cooking fish and try to incorporate fish into our meal plan at least once a week. The trick with salmon is to not overthink it. This week I made a baked salmon with a wine butter sauce. Ohh so yummy. I paired the salmon with fresh asparagus and a pesto pasta. This will certainly be a frequent for week day dinners.
With salmon try cooking for 4-6 minutes per ½ inch. The salmon we usually get is under 1 inch at the thickest portion so I usually check at 6 minutes. Salmon is done cooking when it is flaky and opaque. If you have a thermometer, it should read at least 145oF at the thickest part of the fish. Depending on how thick the fillet is, adjust the cooking time accordingly.
- 2 Salmon fillets
- 1 tbsp. Butter
- 2 tsp. Flour
- 1 c. White Wine (dry)
- 1 tbsp. Chives
- Salt and Pepper to taste
- Cook fish on a greased cookie sheet in a preheated oven at 425o for 6-10 minutes.
- In a sauce pan melt butter.
- Add flour, whisking continuously.
- Stir in wine, bring to a boil.
- Reduce heat and simmer 8-10 minutes.
- Stir in chives.
- Pour sauce over baked salmon and serve immediately.
This is such a tasty and flavorful option for salmon at home. For other ideas try Teriyaki Bowls with Salmon. Now it’s your turn to share. What is your favorite salmon recipe? Any favorites that I should try?