Roasted Salmon with Bercy Sauce

This might sound like something fancy and complex - but it could not be easier!!!  Bercy [bair-SEE] sauce is perfect with fish!  You'll be whisked away to the southeastern section of Paris.  If white wine, shallots, and parsley sound good to you - this is a sauce that will soon become a favorite.

 You will need:

1 cup dry white wine

1 cup chicken stock

2 shallots, chopped

4 tbsp unsalted butter

1 lemon

1 bunch of flat leaf parsley

pinch of S & P

 Chop the two shallots.

 Cook them in 1-2 tbsp butter over medium heat.  

 Once they have cooked about 8-10 min, add the white wine and chicken stock.  Bring to a boil, and then lower to simmer.  You want to reduce the liquid by about half.

 After the sauce has been simmering for a little while, cook up some salmon fillets at 400 for about 10-12 minutes.  Keep is very simple with just a little rub of olive oil, S & P.

  (I threw some grape tomatoes in to roast as well).

 Chop up a handful of parsley leaves.

 Once the sauce has reduced, strain out the shallots.  Return to the pan and slowly add one tbsp of butter at a time (add about 2 total).  Whisk the butter into the sauce.  Finally add the chopped parsley and juice from 1 lemon.

Sleepy Taz...  he'll be sure to wake up once this makes it to the dinner table!

 The salmon was so good with some grilled asparagus and those roasted grape tomatoes!  This sauce would be delicious on any type of fish - the rich, deep flavor is lightened up by that burst of fresh lemon juice!  For something so easy, you'll be sure to impress anyone with your cooking prowess! 
You should have enough sauce for 3-4 servings of salmon.