Salmon with Mustard Sauce
Firm, marbled. Remove fish pun bones, dry
Skin fish with long flexible knife
Lay on table (skin side down) and cut along table
Season fillets with lemon and salt
Brown in sauté skillet in a bit of oil at 350°
About 2 minutes per side. Belly side down first
Look at the cut side of salmon and you should see brown coming up
When it is about one fourth of the way up flip gently to the other side
Cook so that a bit of pink still remains at the center
Remove two plate and set aside
Dump cooking liquid . Do not wipe
Add 4 tablespoons butter and 2 tablespoons lemon juice to hot pan
1 cup white wine
Drizzle EVOO
Dijon mustard
. Taste
Add salt to taste
Drizzle in a bit of cream
Slide salmon back into pan
Baste
Cook 5 minutes UNCOVERED
Robert@RobertAndrews.NET
