Ingredients

Are you making this?  1 (1.5 lb) Salmon Filet

1 Tbsp Butter

1 Cup White Wine; Dry white is best

2 tsp Flour

1 Tbsp Chives

Salt and Pepper; To taste

1 Cup Heavy Cream

Original recipe makes 4 Servings

Servings

Resize

 

PreparationDirections

1. Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet;

season with salt. Roast until opaque throughout, about 15 minutes.

2. 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 minutes. Stir in cream and increase heat to

medium, continuing to stir until warm (Do not let sauce boil). Stir in chives;

season with salt and pepper. With a fork, gently break salmon into large chunks,

and serve topped with white-wine sauce.

Notes

Note that this recipe can be made with a variety of wines, but I like a good

Chardonnay. I have also done it with Riesling...which is excellent!

Ingredients

4

2 sticks fresh lemon grass ½ small bottle low-salt dark soy sauce 1 bunch fresh coriander, stalks finely sliced, leaves reserved 1 thumb-sized piece fresh ginger, finely grated 4 cloves garlic, finely grated 1 large salmon fillet, (about 1kg), from sustainable sources, ask your fishmonger, scaled and pin-boned 4 tablespoons runny honey 2 red chillies, deseeded and finely sliced 4 spring onions, finely sliced 2 limes

Read more at http://www.jamieoliver.com/recipes/fish-recipes/marinated-and-grilled-salmon/#rbxeLtR9F6Fo7VDw.99MethodThis really is easy to make and tastes just as good cold as it does hot. I love the dark, sticky outside with the juicy pink salmon underneath.

Bash up your lemon grass and mix it with the soy sauce, coriander stalks, ginger and garlic then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with cling film. 

Preheat your grill to its highest setting. When you're ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes. 

Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.

Read more at http://www.jamieoliver.com/recipes/fish-recipes/marinated-and-grilled-salmon/#rbxeLtR9F6Fo7VDw.99