50+ Friends Club Cookbook
Fish and Shellfish
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Salmon with Dijon Cream Sauce
From the Kitchen of: H@ppy
| 2 |
lb |
salmon fillets |
| 1/2 |
c. |
sour cream |
| 1/8 |
tsp. |
white pepper |
| 1/8 |
tsp |
dried dill weed |
| 1 |
c. |
Chardonnay wine |
| 1 |
|
shallot, finely chopped |
| 1 |
c. |
half-and-half cream |
| 1/4 |
c. |
all-purpose flour |
| 1 |
Tbsp. |
Dijon mustard |
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
- Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
- In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.
- In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.
- Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.
- Makes 6 servings