Baked Salmon with Dill Garlic Beurre Blanc
- 2 lb. salmon, fresh, fillets
- 1/2 C. white wine
- 8 Tbs. butter, cold, cut into 16 pieces
- 1 tsp. dill weed
- 1/2 tsp. garlic, minced
Preheat the oven to 375 degrees. Bake the salmon for 12-15 minutes. The fish should be firm but not dry. Place the wine, dill and garlic in a small saucepan. Reduce on high heat until almost dry. Remove from the heat and quickly add all the butter while whisking briskly. When all the butter has been incorporated, allow to rest 10 minutes. Spoon over the hot salmon.