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Salmon Fillets with Lemon -Thyme Sauce

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Salmon Fillets with Lemon -Thyme Sauce
Bon Appetit December 1995

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Four 6-ounce salmon fillets
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup chopped shallots (about 6)
1 tablespoons 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 degrees F. Arrange salmon on baking sheet and
season with salt and pepper. Bake until just cooked through, about
20 minutes.
Meanwhile, boil white wine, cream, shallots, vinegar and thyme in heavy medium saucepan over high heat until mixture is reduced to a generous
1/2 cup, stirring occasionally, about 12 minutes. Strain sauce into heavy
small saucepan, pushing hard on the 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.
Serves 4.