Delicious Baked Salmon With Creole Mustard Sauce - cooking recipe

Ingredients

SAUCE INGREDIENTS
1 cup heavy whipping cream (unwhipped)
3/4 cup creole mustard or 3/4 cup any other coarse grain mustard
4 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
black pepper
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
salt (optional)
1 cup sour cream (added later)
FISH INGREDIENTS
2 (1 1/2 lb) center cut salmon fillets (skin on, can use one more fillet if desired)
1/4 cup butter, melted (unsalted preferably)
3 tablespoons light brown sugar
3 tablespoons soya sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine

Preparation

In a saucepan, combine all the sauce ingredients (EXPECT THE SOUR CREAM); simmer until very thick, stirring frequently (about 5 minutes), keep warm.
Arrange the fish fillets (skin-side down) in single layer on a a small cookie sheet or a shallow pan, lined with foil.
Mix 1/4 cup melted butter with brown sugar, soy sauce, lemon juice, wine and seasonings in a bowl.
Pour over the fish; cover with foil, and refrigerate for at least 1 hour.
Remove from the fridge.
Set oven to 400 degrees.
Uncover the fish; bake until JUST cooked through, basting with pan drippings.
Meanwhile, rewarm the sauce over low heat, stirring constantly.
Add in 1 cup sour cream; whisk JUST until heated through (DO NOT BOIL!) Arrange the salmon on the plate; serve with sauce-- delicious!