Baked Salmon with Creole Mustard Sauce
- 1 Cup whipping cream
- 3/4 Cup creole mustard or any other coarse grained mustard
- 4 Tsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 3/4 Tsp ground pepper
- 1/2 Tsp dried basil
- 1/4 Tsp ground white pepper
- 1/4 Tsp cayenne pepper
- 2 1 1/2 Pound center-cut salmon fillets
- 1/4 Cup butter, melted
- 3 Tbsp golden brown sugar
- 3 Tbsp Soy sauce
- 2 Tbsp fresh lemon juice
- 2 Tbsp dry white wine
- 1 Cup sour cream
For 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.)
For 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 occasionally. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt.
Arrange salmon platter. Serve, passing sauce separately,