1 1 1/2 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
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 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.
makes 4 Servings