Last post for fish week, since tomorrow we will be back to Friday at Five. We never get tired of eating salmon around here, but I do get tired of making it the same way sometimes. I love making squash noodles as a side dish, and I was thinking that a sauce of garlic, lemon and white wine sounded delicious as a topping. The fish was moist and delicious, and the sauce was a wonderful accompaniment to both elements of the meal. I’ll be adding this into my repertoire for sure, since I usually have all of these ingredients in my fridge and pantry at any given time. Garlic? Check. Butter? Hell yes, I buy it four pounds at a time at Sam’s Club. Wine? I don’t even need to answer that one.
AND, just to show you that I am indeed a real human being that sometimes fails miserably at her kitchen experiments: I first attempted to make this sauce using a roux (that is, equal parts fat and flour together, used as a base for some creamy soups and sauces). This is what happened:
I know you think that looks totally appetizing. Please note that the bowl is vertical, and that sauce is not moving.
SO- I started over, and the second time was a complete success. As Julia Child would say, “One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.”
- 1¼ lb salmon, about 1" thick
- Seasoning of choice (Old Bay)
- 3 T butter
- 1 clove garlic, minced or pressed
- ⅓ c white wine (Chardonnay)
- ½ fresh lemon
- Pre-heat a large stainless steel skillet over medium high heat. Season the flash of the fish with whatever seasoning you would prefer, I used all day in this particular instance. Add 2 tablespoons olive oil to the pan. Add fish skin side down, and allow to crisp up, 4 minutes or so. Turn the heat down to medium. Using a spatula, carefully turn the fish over, and finish cooking while crisping up the skin, approximately eight minutes. Check the fish using a fork towards the end of cooking-if it flakes easily, it is done. Do not overcook it, as it will also continue to cook slightly once remove from the pan. Transfer fish to a serving platter.
- In the same skillet, melt 2 tablespoons of butter. Add garlic to the pan and sauté until fragrant, about 30 seconds. Deglaze the pan with the wine, scraping up any browned bits stuck to the bottom of the pan, and add a squeeze or two of the lemon. The sauce should reduce in the heat of the pan. Swirl in remaining tablespoon of butter to give the sauce a creamy texture.
- Serve the salmon topped with the sauce over a bed of squash noodles.