4, 5 oz Coho salmon fillets
1/2 cup white wine
salt and pepper to taste
3/4 cup whipping cream
1/4 cup grainy Dijon mustard
1 tsp. chopped fresh dill
Preheat oven to 425 degrees. Place salmon in baking dish. Pour in a 1/4 cup of the wine and season with salt and pepper. Bake salmon 12 to 15 minutes, or until cooked through. To make sauce, place remaining wine in a small pot. Bring to boil and reduce until almost evaporated. Add cream and reduce until sauce lightly thickens. Stir in mustard, dill and salt and pepper to taste. Serve salmon on a pool sauce.
Makes 4 servings
Calories 394, Fat 26.7 g, Carbs 2.3 g, Sodium 283 mg, Fiber 0 g.
0 comments:
Post a Comment