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Pacific Salmon Fillet with Mustard and Rosemary Sauce
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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