1. Whisk syrup and salt in small bowl until well combined. 2. Place salmon in a container just big enough to hold them in a single layer. 3. Pour syrup mixture over top, cover tightly and refrigerate overnight. 4. Remove salmon from the brine and place on a roasting rack. 5. Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish). 6. To judge doneness, squeeze the fish or prod with a thin-bladed knife. 7. The flesh should just begin to flake and will be moist and juicy inside. 8. Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken. 9. Reserve& keep hot while the salmon cooks. 10. Just before serving, add the chives and swirl to combine. ---------------------------------------------------------------------------
Nutrition
Ingredients
