Serves: 2
Total Calories: 679

2/3 cup sour cream, divided
2 tablespoons Dijon style mustard
2 (8-ounce) salmon fillets
2 teaspoons olive oil
1 pound (4 large) tomato, peeled, seeded and chopped
salt and pepper to taste
1/8 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 tablespoon minced shallot
2 tablespoons white wine
2 tablespoons white wine vinegar
1/2 cup butter (1 stick), cut into 8 pieces and very cold

Mix only 1/2 cup sour cream and mustard together, and coat salmon on both sides. Set aside.

Preheat broiler. Heat oil in a skillet over medium heat and add tomatoes, cooking for about 10–15 minutes, until juices are thick and somewhat reduced. Season with salt and pepper and stir in thyme. In a separate skillet over medium heat, combine shallot, white wine, and vinegar. Cook until the mixture is almost evaporated, with only about 1 tablespoon left. Whisk in remaining sour cream and heat through, about 2 minutes. Turn heat to the lowest setting.

While swirling pan, add butter, 1 piece at a time. When the piece is almost completely melted, add the next piece of butter and continue to swirl the pan. After 3 or 4 pieces have been added, remove pan from heat and continue to swirl and add butter. After the last piece has been added and melted, pour butter mixture into the warm tomato mixture. Season with more salt and pepper, if necessary. Keep warm while broiling the salmon, but watch the heat. Too much heat will “break” the sauce, and it will separate. Broil the salmon until opaque, about 3–5 minutes per side. Spoon 2–3 tablespoons sauce on a plate and top with salmon. Garnish with fresh thyme sprig and/or lemon wedge.

Nutritional Facts:

Serves: 2
Total Calories: 679
Calories from Fat: 560

More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
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Blodgett Lake Stuffed Trout
Papa’s Favorite Trout
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Platte River Catfish Fillets
Dutch Oven Halibut
Walleye Whopper
Fillet of Salmon with Tomato Beurre Blanc
Orange and Herb Salmon
Seafood Giovanni
Feta Shrimp Bake