This recipe was inspired by a wonderful mom who “stirred” me to start cooking. When I was about 16 years old, I would go over to her house to see my friend and she would always have homemade croutons to snack on, a soy latte to sip or a wonderful dinner in the oven. This recipe is the perfect quick and easy recipe for entertaining or eating “al fresco”.
Tip – If your salmon has not been de-boned, rub your fingers up and down the flesh side of the salmon, if you feel anything prickly, using cleaned tweezers or pliers to pull out each bone.
- 2 pounds wild Salmon
- 1 cup chardonnay (or dry white wine)
- salt and pepper
- 2 lemons, thinly sliced
- 2 tablespoons butter, cut into small cubes
- 2 tablespoons chives (optional)
- Pre- heat your oven to 375°.
- Tear 2 pieces of aluminum foil the length and width of a jelly roll pan. Set them inside the jelly-roll pan and fold in the sides about 3 inches to make a little boat, keeping it big enough for the whole salmon to lay flat.
- Place the salmon on top of the foil and pour wine over it. Sprinkle liberally with salt and pepper. Top evenly with lemon slices, butter and chives.
- Place another piece of foil over the top crimping the foil to the boat at the corners. Bake for about 15-minutes or until the fish easily flakes with a fork.
Soy Butter Sauce
Makes 1/2 cup
- 4 Tablespoons butter, melted
- 1/2 tablespoon soy sauce
- 1 teaspoon ketchup
- 1/2 teaspoon yellow mustard
- 1 tablespoon chardonnay (or dry white wine)
- 1 1/2 teaspoon lemon juice
- In a small microwave safe bowl whisk all of the ingredients together.
- Microwave for 15-20 seconds to heat before serving. Spoon over cooked chardonnay salmon.