Roasted Salmon with White-Wine Sauce
- 1 lg. skinless salmon fillet (1 1/2 lbs.)
- salt and pepper
- 1 Tbs. unsalted butter
- 2 tsp. all-purpose flour
- 1 C. dry white wine
- 1 Tbs. chopped fresh chives
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.