Prep time: 20 minutes Bake time: 30 Doing both at the same time: efficient

Porco Rosso is an interesting film from Studio Ghibli as it has a pilot with a pig’s head. That’s all you need to know. This salmon dish is one he eats in the show so it's our last of the month. Shoutout to Shirini who wrote the instructions for the sauce. This is a French sauce on salmon. It was easy to make but she warns you don't reheat it, keep it warm, and eat within 24 hours. I made this for one but the recipe is probably enough sauce for two or three depending on how covered you want it.

Ingredients

• 1 salmon seasoned as you please

• 3 shallots

• 2 ~ 1/4 (250g) sticks softened salted butter

• 250 ml dry white wine (I used a white cooking wine instead)

Prep

1. Preheat the oven to 375 F

2. Take a pot and fill it about a quarter with water

3. Set this on the stove to start boiling

4. Chop the shallots as small as you can without mincing

5. Take a pan and add the white wine and shallots on medium heat

6. This will sit and reduce. You will want the wine to go down to about 2 tablespoons worth. This will be maybe 10 minutes

7. While that's going on take your salmon and season. I used a tray, added about 2 tablespoons of olive oil, set the salmon on that and then added garlic salt and lemon juice for flavor. I also wasn't paying attention and added vanilla extract instead of lemon but only a slight bit. The color difference clicked in my head eventually and didn't ruin my taste. Also not a revolutionary new thing either. Don't do that. Pay attention.

8. Cover the salmon and add to the oven for 15 minutes

9. Take the butter and slice it into mini patties like you’d get at a family-style restaurant

10. When the shallot wine mix has reduced enough, add a glass or non-wimpy bowl to top of the boiling water to create a double boiler. Add the shallot and wine mix to this.

11. Add the butter patties one at a time and whisk until it melts before adding the next

12. You can add a couple at a time, just keep adding until it's all mixed in

13. Keep this warm while the salmon cooks

14. After the 15 minutes uncover and cook for another 15. Internal temp should be 145 F

15. Pour the sauce on your finished salmon

Afterthoughts

This was so freaking tasty. The butter sauce was creamy, smooth, and so simple. Three ingredients made something special. The salmon went great with the sauce and I didn't mess it up. There wasn't a bad fishy taste or aftertaste. Just the smooth butter that goes down well. I loved this and would make it many times again. Stupid simple to make. An easy dinner to impress guests that takes only a few ingredients.