Recipe

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• 6 salmon fillets (7 oz each)
• 1 1/2 oz clarified butter
• 1 1/2 oz vegetable oil
• 1 lemon, thinly sliced
• 1 oz butter
• shallot
• 6 oz dry white wine
• 1/2 cup heavy cream
• 3/4 tbsp stone ground mustard, ground
• 1/8 cup chives, chopped
• 1/8 cup parsley, chopped
• salt
• miniature pear tomato (to garnish )
• parsley sprig (to garnish )

• 1 Arrange salmon fillets in baking pan, drizzle with combined butter and oil.
• 2 Top with lemon slices.
• 3 Bake in 400 degree Fahrenheit oven 15 minutes or until flesh is no longer translucent.
• 4 Mustard Sauce:.
• 5 Lightly saute shallots in butter; add wine and reduce until nearly evaporated.
• 6 Add cream; cook and stir until thickened.
• 7 Add mustard, chives, and parsley.
• 8 Season to taste with salt.
• 9 To Serve:.
• 10 Ladle serving of sauce on serving plate; arrange lemon topped salmon on sauce.
• 11 Garnish with pear tomatoes and parsley sprigs.