Salmon with White Wine Sauce

Last night for dinner, I made a delicious Salmon with White Wine Sauce, served with Spinach & Feta Cheese and Roasted Tomatoes (see separate posts). Here's the recipe for the Salmon (for 2):

Ingredients:

2 Salmon Fillets (I like to use the thicker pieces, rather than the long skinny type)
1 lemon
1 green onion, thinly sliced (note, you can use shallots instead, or even chives if you prefer)
Salt
1/2 stick of butter
1 Tbs of flour
1 cup of dry white wine (I used Sauvignon Blanc)

Directions:

Cut lemon in half and squeeze out most of the juice (set juice aside)
Spray baking dish with Pam / Cooking Oil. Place Salmon pieces in the dish and put the two lemon halves that you have taken the juice out of in the pan as well. The lemon "hulls" as I call them will give a slightly lemon flavor and a wonderful aroma to the fish, but you don't want to squeeze juice over the salmon itself because the white wine sauce will be lemony. Sprinkle with a little of the green onion slices and season with a little bit of salt. Bake at 400 degrees for about 18-20 minutes.

Meanwhile, melt the butter in a small saucepan. As soon as the butter is melted, add the wine and flour and quickly whisk together. Add about half of the lemon juice you squeezed out of the lemon (this is according to taste - you can make it more or less lemony). Reduce heat and simmer about 8 minutes, stirring occasionally. Note that even on a simmer, this mixture should be kind of foaming, almost like it is still trying to boil. The liquid should reduce down as it cooks. Stir in the onions, and a little bit of salt to taste.

When salmon is done, serve topped with the white wine sauce.