Ingredients
1tbspcooking oil
4salmon steaks
salt
fresh ground black pepper
½cupred wine
2scallions
3tbspbutter
1tbspcooking oil
4salmon steaks
salt
fresh ground black pepper
½cupred wine
2scallions
3tbspbutter
Preparation
Heat the oven to 450 degrees F.
Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes.
Season the fish with ½ teaspoon salt and ¼ teaspoon pepper,
Put the fish in the hot pan. Cook in the oven for about 8 minutes until just done.
Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan.
Put the pan over moderate heat and add the wine and the chopped scallion bulbs
Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
Cook for 1 to 2 minutes until the wine is reduced to approximately 3 tablespoons. Reduce the heat to low and whisk in the butter.
Season the sauce with a pinch each of salt and pepper.
Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top.
Spoon the sauce around the fish.
Heat the oven to 450 degrees F.
Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes.
Season the fish with ½ teaspoon salt and ¼ teaspoon pepper,
Put the fish in the hot pan. Cook in the oven for about 8 minutes until just done.
Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan.
Put the pan over moderate heat and add the wine and the chopped scallion bulbs
Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
Cook for 1 to 2 minutes until the wine is reduced to approximately 3 tablespoons. Reduce the heat to low and whisk in the butter.
Season the sauce with a pinch each of salt and pepper.
Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top.
Spoon the sauce around the fish
