Slow-Roasted King Salmon With Creamed Cucumbers

• 2 tablespoons unsalted butter
• 1 2-inch piece fresh ginger, peeled and minced
• 1 large shallot, peeled and sliced
• 2 English cucumbers, peeled, halved lengthwise and sliced 1/4-inch thick
• Salt and freshly ground white pepper
• 2 1/2 pounds king salmon fillet, skinned, pin bones removed
• 1/2 cup chardonnay
• 1 lemon
• 1/2 cup creme fraiche
• 1 tablespoon minced chives

1. Preheat oven to 200 degrees.
2. Melt butter over low heat in a skillet.
3. Add ginger and shallot and saute briefly, until softened.
4. Add cucumbers, season with salt and pepper and saute until almost translucent.
5. Spread in a baking dish large enough to hold salmon.
6. Do not wash skillet.
7. Place salmon on cucumbers.
8. Pour chardonnay around salmon.
9. Season with salt and pepper and sprinkle with juice of half the lemon.
10. Cover with a sheet of parchment or wax paper.
11. Place in oven and cook 45 minutes for medium rare, 50 to 55 minutes for more well-cooked.
12. Because fish is slow-roasted, it will remain quite red in center.
13. Transfer salmon to a large platter with a rim.
14. Transfer cucumber mixture to skillet and cook down for 5 minutes.
15. Stir in creme fraiche and cook until sauce is consistency of heavy cream.
16. Season with salt, pepper and remaining lemon juice.
17. Pour mixture around fish.
18. Sprinkle fish with chives and serve.

unsalted butter, fresh ginger, shallot, cucumbers, salt, king salmon fillet, chardonnay, lemon, creme fraiche, chives

Taken from cooking.nytimes.com/recipes/9457 (may not work)