Pacific salmon fillet with mustard and rosemary sauce
Pacific Salmon Fillet with Mustard and Rosemary Sauce recipe
- Ingredients for fish:
- 4 skinned and deboned salmon fillets (8 ounces each)
- salt and pepper
- Ingredients for sauce:
- 1 cup dry white wine
- 1 cup heavy cream
- 3 sprigs of rosemary
- 2 Tablespoons Dijon mustard
- Chopped shallots
Fish:Grill the 4 fillets. Season with salt and pepper to taste.
Sauce:Reduce one cup of dry white wine. Add chopped shallots and three sprigs of rosemary. When reduced to 3 tablespoons, add heavy cream and further reduce to 1/2 cup. Whisk in Dijon mustard. Separate onto 4 plates. Serve grilled salmon over the sauce.
Serves:4. To serve 6, multiply quantities by 1-1/2.
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