Easy Braised Salmon and White Butter Sauce

 The authors recommend serving this dish with rice and a salad, and substituting halibut or cod when salmon is not available.

2 Tbsp extra virgin olive oil

2 salmon steaks or fillets, about 2 pounds total, skin removed

1/2 tsp salt + salt to taste

2 cups white wine

3 Tbsp unsalted butter

freshly ground pepper to taste

Heat the olive oil over medium-high heat in a large skillet. Sprinkle the salmon on both sides with 1/2 tsp salt and place it in the pan. Add the wine, reduce the heat to medium, cover and cook until the fish is opaque throughout but still moist, about 10 minutes.

Transfer the salmon to individual plates, dividing it into serving portions.

Stir the butter into the liquids remaining in the pan and return to medium high-heat.

When the butter has melted, stir well and pour the sauce over the fish (and the rice, if serving rice on the side). Season with additional salt and pepper and serve.

Serves 4 to 6.