1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoon all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives
1. Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
2. Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.