Roasted Salmon with Horseradish Sauce

Ingredients

• 8 salmon fillets, 6-8 ounces each

• 1 teaspoon salt

• 3⁄4 teaspoon pepper

• 1⁄4 cup Chardonnay wine

• 1⁄2 cup prepared horseradish, squeezed to remove excess moisture

• 1⁄4 cup fresh breadcrumb

• 1 shallot, minced

Butter Sauce

• 1⁄2 cup Chardonnay wine

• 1⁄2 cup heavy cream

• 3 tablespoons lemon juice

• 1 1⁄2 cups butter, 3 sticks, chilled, cut into small pieces

• 1 tablespoon fresh parsley, finely chopped

• 1 tablespoon fresh chives, diagonally sliced

Directions

• Lightly butter shallow baking pan or broiler pan.

• Arrange salmon filets on buttered pan.

• Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.

• In small bowl, combine horseradish, bread crumbs and shallot, mix well.

• Press into top of each filet.

• Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.

• Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.

• With wire whisk, beat in 1 cup of the butter.

• Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.

• Stir in parsley and chives.

• If desired, season with salt and pepper.

• Serve butter sauce over salmon filets.