the Lake Kitchen

Chardonnay Salmon with a Soy Butter Sauce

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.
Serves 4-6

Ingredients

• 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)

Directions

1. Pre- heat your oven to 375°.
2. 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.
3. 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.
4. 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

1. In a small microwave safe bowl whisk all of the ingredients together.
2. Microwave for 15-20 seconds to heat before serving. Spoon over cooked chardonnay salmon.

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