Baked Salmon with Beurre Blanc Sauce

Ingredients:

• 8 oz. of salmon per person
• 2 lemons
• 1 tsp. olive oil

Sauce:

• 4 medium, peeled and seeded tomatoes
• 1/2 stick of butter
• 1 – 1.25 cups of white wine
• 2 cloves garlic
• 1.5 tsp. of dill weed
• 2 cups heavy whipping cream

Instructions:

Preheat oven to 375°F.

Sauce:

Chop tomatoes to fineness desired. Puree for a completely smooth sauce, or less for more chunky texture.

In a sauce pan, combine tomatoes, butter, 1 cup of wine and garlic over medium heat. Stir and reduce liquid volume by 1/2 – 3/4 (about 10-15 minutes). Add whipping cream and dill weed. Reduce heat to medium-low. Stir slowly, but continuously until the sauce is somewhat thick. If the sauce becomes too thick, add a little extra wine.

Fish:

Prep a glass pan with 1 teaspoon of olive oil to keep fillets from sticking. Lay salmon fillets in pan. Squeeze lemon juice over the fillets.

Place in preheated oven and bake for approximately 3 minutes per fillet or until the white fat bubbles on the side of the salmon fillets and they become more translucent. Broil for about 3 minutes, then remove from oven.

Serve fillets with sauce.