salmon with dijon cream sauce

Ingredients

• Servings: 6
• 2 pounds salmon fillets
• 1/2 cup sour cream
• 1/8 teaspoon white pepper
• 1/8 teaspoon dried dill weed
• 1/3 cup chardonnay
• 1 shallot, finely chopped
• 1 cup half-and-half cream
• 1/4 cup all-purpose flour
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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 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 mixture. return the mixture to a boil, stirring constantly. reduce heat, and continue to cook and stir until thickened.
• remove the and cream mixture from heat, and mix in the dijon mustard. pour evenly over the salmon to serve.