3-4 Wild Salmon fillets
salt & pepper
1 shallot minced
1/3 cup white wine
2 tbsp.Neufchatel cheese ( or cream cheese)
1/2 cup heavy whipping cream
zest of 1 lemon
4 tbsp. butter
1 tbsp. fresh chopped dill
salt to taste.
Heat oven to 400 degrees.
Line a baking sheet with parchment paper.Place fillet on baking sheet and sprinkle with salt and fresh cracked pepper.Bake for approx. 15-17 minutes.
On medium heat melt 1 tablespoon butter and add shallots.Saute shallots until caramelized.
Add wine.Let it evaporate and add cream cheese and heavy cream.Using a wooden spoon, stir carefully as cream cheese melts and the sauce is thickens.
Add dill and a little salt.
Turn off the heat and stir/whisk in butter 1 tablespoon at a time.
Arrange 1 fillet on a serving plate and pour sauce over fish. Serve with your favorite rice.