Ingredients
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6 salmon fillets
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2 tablespoons butter
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2 tablespoons olive oil
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2 teaspoons lemon juice
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1/4 cup shallot (minced)
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6 ounces white wine
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1/2 cup cream
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1/4 cup green onion (chopped fine)
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1/4 cup parsley (fresh, chopped-optional)
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sea salt
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grape tomatoes (if desired for garnish)
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3/4 teaspoon stone ground mustard
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Instructions
- Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste.
- You can start baking the fish about half way though starting the sauce.
- Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture.
- Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent.
- Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.