Baked Salmon with Tarragon Chive Cream Sauce

Yield: Serves 4

Ingredients

4	Tablespoons	butter, divided

4		(8 oz.) salmon fillets, skin removed and rinsed twice

1		fresh lemon

1/2	cup	white wine

1		shallot, minced

2	teaspoons	chopped tarragon, divided

2	teaspoons	chopped chives, divided

8	ounces	heavy cream

		salt, to taste

		pepper, to taste

Directions:

Coat baking dish with 1 Tablespoon butter. Place fillets skin side down. Pour lemon juice, wine and 2 Tablespoons melted butter over fish. Place into a preheated 350 F. oven for 8 to 9 minutes.

While fish is baking, saute shallots in 1 Tablespoon butter, 1 teaspoon tarragon and 1 teaspoon chives. When fish is done baking, pour all liquid into shallots, reduce by half. Add heavy cream and remainder of herbs and reduce by half. Season with salt and pepper, pour over fish and serve.

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