1/2 Cup Dry White Wine 8 Large Red Radishes, Finely Chopped 1/2 Cup Heavy Cream 3 Tablespoons Fresh Dill, Chopped 1 Shallot, Finely Chopped 1 Tablespoon Prepared White Horseradish 1 Cup Butter 4 Salmon Fillets 1/4 Teaspoon Pepper Olive Oil
In medium saucepan, combine wine, cream and shallot. Heat to boiling and cook at medium heat until reduced to 1/2 cup, about 10 minutes. Reduce heat to low and whisk in 1 cup butter, 1 to 2 Tablespoons at a time. Season with pepper. Remove sauce from heat. Add radish, dill and horseradish. If a slightly thicker sauce is desired, thicken with flour/water mixture. Set aside.
Set oven to broil. Line cookie sheet with foil. Rinse salmon fillets and pat dry; place on cookie sheet. Brush with olive oil. Broil until cooked through, turning once.
Remove salmon to plate and top with a generous portion of sauce. Garnish with extra radish slices and/or sprigs of fresh dill if desired.
2010 Recipe - April Ferre - From Creme de Colorado Cookbook, 1987.
"I have developed quite a taste for salmon, but I'm am constantly looking for new ways to prepare it. Normally I just broil it with some olive oil and lemon pepper. But I've come to really like this sauce, with it's cream, wine and dill. The radishes give it a nice pink color and the horseradish gives it a little bit of a kick." - April Ferre
