- 4 ½-pound salmon fillets
- ¼ cup white wine
- 1 shallot, chopped
- salt and pepper to taste
- 4 tablespoons crème fraîche
- 1 teaspoons cayenne pepper powder
- Preheat broiler.
- Place wine and salmon in shallow baking dish. Garnish
with chopped shallot, salt, pepper, cayenne.
- Spread crème fraîche on top
- Place under broiler in the low part of the oven and cook for
20 to 25 minutes.
- Serve with basmati rice and green beans or blanched asparagus sautéed in Vermont cultured sea salt butter.