|Pink Salmon Baked in White Wine Sauce
This is a rich entree that never fails to impress.
Baking time: 45 minutes
Peel and finely chop the garlic and shallots. Wash and dice the celery. Lightly saute the herbs in olive oil. Sprinkle with thyme and remove from the heat and set aside in a dish. This can be made ahead and refrigerated.
In the same pan, melt the butter. Whisk in flour and allow it to brown for about 2 minutes. Remove the pan from the heat and whisk in the wine. Once the wine is completely absorbed, while whisking continually, add the half and half, gradually, and continue to whisk until smooth. Return the pan to the heat on low. Keep whisking. Add leaves from 2 springs of dill and salt and pepper to taste. When sauce has a smooth and creamy consistency cover and remove from heat. This can be made ahead and refrigerated.
Preheat oven to 385F.
Place salmon filet flat in oiled baking dish, skin side down. Cover the filet with the herbs. Spoon the sauce over top of the herbs. Sprinkle the rolled oats and grated parmesan over top of the sauce. Garnish with the last sprig of Dill.
Bake covered in a preheated oven for about 30 minutes. Uncover and bake for another 15 minutes. Serve warm.
This is an elegant dish that can be served with rice, pasta or potatoes and a green salad. Uncork a bottle of dry white wine and your guests will be cooing your praises.