Title: Dallas Morning News- Salmon with Mustard Cream Sauce
Categories: Shell Salmon
Yield: 1 Servings

2		To 4 (5- to 7-ounce) salmon fillets
		Salt and pepper
1/2	c	Dry white wine
1	tb	Dry vermouth
1	ts	Chopped shallots
4	ts	Dijon-style mustard
1 1/4	c	Heavy Cream
		Chopped chives

Season the salmon fillets with salt and pepper. In a sauté pan, combine the white wine, vermouth, shallots, mustard and cream; bring to a simmer. Add the fillets cover and cook 10 to 15 minutes. Remove the fillets. Increase heat and let the sauce boil until it's reduced by about a third. Add the chives and salt and pepper to taste. Spoon sauce over the fillets. Makes 2 to 4 servings.

Per serving: Cal 339 (49% fat) Fat 18 g (6 g sat) Trace fiber Chol 119mg Sodium 348mg Carbs 2g Calcium 47mg

Scripps Howard News Service/"Specialties of the House"

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