6 Salmon Fillets about 7 ounces each
1 1/2 ounces clarified butter
1 1/2 ounces Vegetable Oil
1 Lemon, thinly sliced
Mustard Sauce
1/4 cup Shallots, minced 1 oz. Butter
6 ounces Dry white wine
1/2 cup Heavy cream
3/4 tablespoon Stone ground mustard
1/8 cup Chives, chopped
1/8 cup Parsley, chopped
Salt to taste
Garnish
Miniature pear tomatoes
Parsley sprigs
Arrange salmon fillets in baking pan, drizzle with combined butter and oil
and top with lemon slices. Bake in 400 degrees F oven 15 minutes or until flesh is no longer translucent. To Prepare Mustard Sauce: Lightly saut? shallots in butter; add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt.
To Serve: Ladle serving of sauce on serving plate, arrange lemon topped
salmon on sauce. Garnish with pear tomatoes and parsley sprigs.
Yields 6 servings