Slow Cooked Salmon with Cream Sauce

Because you slow cooked this recipe it produces a fish that is very evenly cooked and moist throughout. As soon as you have poured the hot marinade over the salmon you must bake it immediately.

4 (6 ounce) salmon fillets
Salt and freshly ground pepper to taste

1 cup white wine
3 Tbsp. lemon juice
2 Tablespoons fresh dill or tarragon
1/2 cup sliced onions
1/2 tsp. cracked peppercorns
2 Tbsp. olive oil

1/2 cup whipping cream
2 Tbsp. finely chopped parsley

Preheat oven to 250º F.

Season salmon with salt and pepper and place in overnproof baking dish.

Combine wine, lemon juice, dill or tarragon, onions, peppercorns and olive oil in small pot.  Bring to boil, reduce heat and simmer until reduced by half, about 3 to 5 minutes.  Pour over salmon.

Bake salmon for 30 minutes, basting once, until fish is just cooked.

Place salmon on serving plate. Pour basting liquid into pot on high heat.  Reduce until about 1/4 cup remains.

Pour in cream, bring to boil and boil until thickened, about 3 to 4 minutes.  Drizzle over salmon before serving.  Garnish with parsley.  Serve with mashed potatoes and green beans. Serves 4.