Salmon in Lemon Dill Sauce

From Lisa

4 salmon fillets

5 TBL fresh lemon juice (divided)

3/4 teas dried dill weed

3/4 teas lemon pepper

10 TBL butter (divided)

1 shallot, minced

1 TBL white wine vinegar

5 TBL white wine (divided)

1/2 c heavy cream

1/2 c milk

1/2 teas dill weed

1 teas parsley

1 teas thyme

salt and pepper

Place salmon in shallow dish and rub with 3 TBL lemon juice.  Season with dill and lemon pepper.  Cover and let stand 10-15 minutes.

Heat 2 TBL butter in a saucepan over med heat and sauté onion 2 minutes until tender.  Mix in remaining lemon juice, vinegar and 1/4 c wine.  Simmer until reduced by 1/2.  Stir in cream and mix.  Season with dill, parsley, thyme, salt, and white pepper.  Cook and stir until thickened.  Whisk in 1/4 c butter.  Set aside and keep warm.

Heat remaining 1/4 c buter in a skillet over med heat.  Place salmon in the skilled and cook 1-2 minutes until seared.  Set salmon aside.  Deglaze skilled with remaining 1 t/l wine then mix in the cream sauce.  Return salmon to the skillet and cook 8 minutes in the sauce until it flakes easily.