Sure, it's one I created over time. I fry the salmon in Olive Oil with a bit of garlic powder. I remove the salmon and then pour out the oil until there's only about a tablespoon left in the pan and deglaze the pan with the juice of one lemon, plus about a tablespoon of lemon zest. Then I add about a half cup of white wine. A sweeter wine like moscato works well, but if you have a dry white then add a teaspoon of sugar to cut the sour lemon a bit. Turn up the heat and let that reduce until its a bit less then half of it's volume, then add a teaspoon of real butter and let that melt. Plate the salmon and pour the sauce over it and serve. If you want to put on a show, you can add a bit of brandy at the end and have a nice flambe'.
