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2 lbs. salmon fillets
1/2 c. sour cream
1/8 t. white pepper
1/8 t. dried dill weed (I actually used a lot more because I love dill!)
1/3 c. chardonnay wine (or vegetable broth)
1 shallot, finely chopped
1 c. half and half (I used fat free half and half and it worked out just fine.)
1/4 c. all purpose flour
1 T. Dijon mustard (I added a bit more, but it depends on how "mustardie" you like your sauce.)
Preheat oven to 375. Lightly grease medium baking dish. Arrange salmon in baking dish and coat with sour cream. Season with white pepper and dill. Bake in oven for 30 min. or until fish can be flaked off with a fork (I baked uncovered, but it might turn out more moist if you cover it. The important part of this recipe is really the sauce!!)
In a medium sauce pan, bring shallots and white wine to a boil. Simmer until you have reduced this by about 2 T. In a small bowl, mix together the flour and the half and half with a wisk to make sure there are no lumps. Add the half and half mixture to the reduced wine mixture slowly while stirring constantly. Bring to a boil and then let simmer until thick, then remove from heat (this won't take very long!) If sauce needs to be thinned out add a little more wine.
Pour over Salmon and serve!!
