1. Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
2. 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.
Note that this recipe can be made with a variety of wines, but I like a good Chardonnay. I have also done it with Riesling...which is excellent!
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 237 (58%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 157.2mg||48 %|
|Sodium 153mg||5 %|
|Potassium 654.3mg||17 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.4g|
|Protein 38.2g||55 %|
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Calories per serving: 407
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