MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Salmon With Creole Mustard Sauce
 Categories: Seafood, Main dish
      Yield: 8 Servings
 
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      1 c  Whipping cream
    3/4 c  Creole mustard or other
           - coarse-grained mustard
      4 ts Worcestershire sauce
      1 tb Dijon mustard
    3/4 ts Ground pepper
    1/2 ts Dried basil
    1/4 ts Ground white pepper
    1/4 ts Cayenne pepper

MMMMM----------------------------FISH---------------------------------
      2    Center-cut salmon fillets
           - (1/2 lb ea)
    1/4 c  Unsalted butter; melted
      3 tb Golden brown sugar
      3 tb Soy sauce
      2 tb Fresh lemon juice
      2 tb Dry white wine
      1 c  Sour cream
 
  Sauce:

  Combine all ingredients in heavy medium saucepan. Simmer until very
  thick, stirring frequently, about 5 minutes. Can be prepared 1 day
  ahead. Cover and refrigerate.
  
  Fish:

  Line large baking pan with foil. Arrange fish skin side down in
  single layer on foil. Mix butter, brown sugar, soy sauce, fresh
  lemon juice, and dry white wine in bowl. Pour over fish. Cover
  fish and refrigerate at least 1 hour and up to 6 hours. Preheat oven
  to 400°F. Uncover fish and bake until just cooked through, basting
  occasionally with pan drippings, about 18 minutes. Meanwhile,
  rewarm sauce over low heat, stirring constantly. Add 1 cup sour
  cream and whisk just until heated through; do not boil. Season
  sauce to taste with salt. Arrange salmon on platter. Serve, passing
  sauce separately.

  Posted by: Steve Herrick

  Recipe FROM: Bon Appetit, Feb 1994
 
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