Salmon With Creamy Dill Sauce From Swanson® - cooking recipe

Ingredients

4 (5 ounce) salmon fillets, skin removed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1/4 cup minced shallot
1 clove garlic, minced
1/4 cup dry white wine
1 cup Swanson(R) Seafood Stock
1/4 cup heavy cream
1 tablespoon chopped fresh dill weed

Preparation

Season the fish with the salt and black pepper.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Turn the fish over and cook for 1 minute. Remove the fish from the skillet. Wipe the skillet clean with a paper towel.
Heat the remaining oil in the skillet over medium-high heat. Add the shallots and garlic and cook and stir for 3 minutes or until tender.
Stir in the wine and cook for 3 minutes or until the wine is almost evaporated. Stir in the stock and heavy cream and heat to a boil. Reduce heat to medium. Cook for 15 minutes or until the mixture is reduced to about 3/4 cup, stirring often. Stir in the dill.
Return the fish to the skillet. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.