A Little Something for Salmon

Sorry to have been away from the Table for so long... i've not home much the past month or two to do any posting (or much cooking), but i've got a bunch of recipes (and photos!) just ready for sharing at the Table, so keep checking back...

for now, i've got a recipe for a sauce for salmon that is so yummy, it works on the sides too. i'm a huge fan of sauces (usually i say, if there's nothing to dip it in, then why bother eating it?). This is especially good in summer b/c the sauce is great with fresh asparagus or green beans too. Last night i made it with green beans and red potatoes from my local Grower's Market. I pan-seared the salmon (my favorite way, because of the nice crunch it makes on the top).

The Saucey Sauce:
2 shallots (although I used a small onion and 2 cloves garlic b/c that's what came in my CSA box this week)
rosemary (the leaves off maybe 2 full stems...i don't think you can overdo rosemary)
4 Tbsp butter (best is Amish roll butter, of course...though these days i'm using Smart Balance...but never for guests)
juice of two lemons (but i like a lot of lemon, you might only want one)
1/2 cup white wine (i guess it should be dry, but i use whatever i have in the house)
salt & pepper

In the pan you used to sear the salmon, melt the butter, add the shallots (or whatever) and rosemary and lemon juice, bring it to a simmer and add the wine...leave on heat until the wine cooks off... drizzle over salmon, potatoes, and beans.