SALMON FILLETS WITH LEMON-THYME SAUCE

Serves 4.

• 4 6-ounce salmon fillets

• 1/2 cup dry white wine

• 1/2 cup whipping cream

• 1/2 cup chopped shallots (about 6)

• 1 tablespoon white wine vinegar

• 1/2 teaspoon dried thyme

• 6 tablespoons (3/4 stick) chilled unsalted butter,
  cut into 6 pieces

• 1 1/2 teaspoons fresh lemon juice

Preheat oven to 375°F. Arrange salmon on baking
sheet and season with salt and pepper. Bake until
just cooked through, about 20 minutes.
Meanwhile, boil next 5 ingredients in heavy medium
saucepan over high heat until mixture is reduced to
generous 1/2 cup, stirring occasionally, about 12
minutes. Strain sauce into heavy small saucepan,
pushing hard on solids to release as much liquid as
possible. Set saucepan over very low heat and whisk
in butter 1 piece at a time. Whisk in lemon juice;
season sauce to taste with salt and pepper.
Transfer salmon to plates. Spoon sauce over and
serve.

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