Salmon with Dijon Cream Sauce Recipe

Ingredients
<br>- 2 pounds salmon fillets
<br>- 1/2 cup sour cream
<br>- 1/8 teaspoon white pepper
<br>- 1/8 teaspoon dried dill weed
<br>- 1/3 cup Chardonnay wine
<br>- 1 shallot, finely chopped
<br>- 1 cup half-and-half cream
<br>- 1/4 cup all-purpose flour
<br>- 1 tablespoon Dijon mustard
<br><p></p>Directions
<br>step 1: Preheat oven to 375  degrees F (190 degrees C). Lightly grease a medium baking dish.
<br>step 2: Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
<br>step 3: Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.
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Ingredients
- 2 pounds salmon fillets
- 1/2 cup sour cream
- 1/8 teaspoon white pepper
- 1/8 teaspoon dried dill weed
- 1/3 cup Chardonnay wine
- 1 shallot, finely chopped
- 1 cup half-and-half cream
- 1/4 cup all-purpose flour
- 1 tablespoon Dijon mustard

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
step 2: Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
step 3: Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
step 4: 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.
step 5: 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.
step 6: Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

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