1 pound
center cut salmon fillet cut into 4 portions 2 Tbl
dry white wine Salt and freshly ground pepper to
taste 2 Tbl finely chopped shallots
Sauce: ¼
cup low fat mayonnaise ¼ cup 1% milk 2 tsp chopped
fresh dill 1 tsp freshly grated lemon rind 1 Tbl
fresh lemon juice 2 tsp Dijon mustard
Preheat oven
to 425 degrees. Coat a shallow baking pan with cooking
spray. Place salmon pieces, skin side down, in prepared
dish. Sprinkle with wine, season with salt and pepper,
and sprinkle with shallots. Cover with aluminum foil and
bake until salmon is opaque in center, 15-20
minutes.
Meanwhile,
prepare the sauce: Place mayonnaise in small saucepan.
Gradually whisk in milk. Set saucepan over medium-low
heat and cook, whisking constantly until mixture is
smooth and heated through, but not bubbling, about 2
minutes. Remove from heat and stirring dill, lemon rind
and juice, and mustard. Keep warm.
When salmon
is ready, transfer pieces to dinner plates. Pour liquid
remaining in baking dish into reserved sauce and stir to
mix. Spoon sauce over salmon and enjoy.
