Salmon with Cream Sauce Dijon

Gorgeous fish when whole, king, sockeye, and coho are choice wild fish, available from spring through fall.  Atlantic salmon, only available farm raised, is notable for its consistent quality, but is not as flavorful as the wild varieties.  Use tweezers to remove any stray pin bones, which run down the center of the salmon fillets before cooking.

 

Salmon with Cream Sauce Dijon
¼ cup sour cream
Dash white pepper
Dash dried dill weed
1/8 cup Chardonnay wine
1 teaspoon minced dried onion
½ cup heavy cream
1/8 cup all-purpose flour
1 teaspoon Dijon mustard
1 (12-ounce) salmon fillet
In a small bowl, combine first 8 ingredients until well blended. Preheat oven to 350 degrees.  Lightly grease a medium baking dish.  Arrange salmon in baking dish.  Pour cream sauce evenly over salmon.  Bake, uncovered, for 20 minutes or until fish is easily flaked with a fork. Serves 2.

Recipe from Dining Under the Carolina Moon by Debbi Covington.

www.cateringbydebbicovington.com