Decided to break into some of the king salmon that we caught in Alaska this summer. It's a strongly flavored fish and I was in the mood to a) use up some of the stuff in the refrigerator and b) make a nice sauce.
2 frozen alaska king salmon filets (probably about 3 lbs total)
leftover homemade chicken broth, relatively low salt
half a small jar capers
1 lonesome leek
1 lemon leftover from some other project. Zest the lemon and squeeze the juice.
1 can of water chestnuts (as above)
1 bottle white wine (in this case 2000 cour-cheverny Loire white) see WTN on the other side
1/4 cup butter
1/4 cup flour
Thaw the fish in the fridge, when almost thawed brush with EVOO, sea salt and fresh pepper and put back in the fridge for an hour or so.
Heat a skillet and throw in a splash of EVOO. Slice the leek and cook until soft. Sear the salmon ( non-skin side down) for about 2 minutes or so. Remove the fish to a clean dish and deglaze the pan with a splash (maybe 1/2 cup or so) of wine. Cook the wine down to almost a syrup. Add the fish back and add some leftover chicken broth so it comes up about 1/2 way on the fish. Cover and turn the heat way down to poach for about 20 minutes or so. Meantime, make a roux in a saucepan with the flour and butter. Cook for 5 minutes or so, don't be afraid to let a little color into the roux the fish will stand up to it.
When the fish is done ( cut into the thickest part to check) remove to a dish and keep warm by covering with foil. Add about 1/2 cup wine and 1/2 cup chicken broth and mix and bring to a boil. Strain this liquid into the roux, whisking all the while. Add the lemon juice, zest ,capers and water chestnuts ( I threw these in for the texture). Mix well, test for salt and pepper.
Put a couple of tablespoons of sauce on a plate and add a piece of salmon. I served this with peas ( nice color) and fresh homemade baguette. The strong salmon flavor blended beautifully with the lemon/caper/butter sauce. Very satisfying meal indeed. Oh, and the wine absolutely sang with the salmon and the sauce.