Salmon With Butter Sauce

1. 1

   Cut fish into individual serving sizes.

2. 2

   In large skillet, bring enough water to a boil to cover fish by 1 inch.

3. 3

   If the fish isn't fresh add the white wine, lemon juice, or vinegar.

4. 4

   Add the fish and turn down the heat to simmer. Cook about 10 minutes per inch of thickness of fish. When done, drain on paper towels.

5. 5

   While fish is simmering, cook shallots in the vinegar in a small pan over low to medium heat until 1 TB of liquid remains. Add optional ingredients.

6. 6

   Remove pan from heat. Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more.

7. 7

   Serve sauce over fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.