Salmon Recipe from Tim

We were over visiting our friends Tim and Kevin the other day. I was sharing my good fortune during my summer fishing trip. We were making a date to have them over for a salmon dinner and Tim mentioned a recipe he had that he particulrly liked. I liked teh basic idea, but as is my way, I took it and walked off in a slightly different direction. Here is what I came up with:

Salmon with a Citrus, White Wine and Dill-Mustard Sauce

4-3-4 oz. Salmon filets with skin on.
1/2 cup--Dijon Mustard
4 T fresh lime juice
Large splash of white wine
fresh dill finely chopped
2 T--sweet butter
Finely Chopped Italian Parsley for garnish

Thinly sliced shallots or,
thinly sliced sweet onion such as Walla Wallas
1 c canola oil

In a sauce pan stir together mustard, lime juice, and wine. Bring to a boil and reduce to a thickened sauce. Finish by stirring in the butter. Use a pastry brush to coat each filet, skin side down, with the sauce.

Bake in a pre-heated 350 degree oven. Cook about 15-20 minutes or until salmon flakes with a fork.

Using a vegetable slicer or mandoline, slice onions paper thin. In a fryer or put oil in a heavy skillet, heat oil to 350 degrees being careful. Dry onions carefully before frying. Place onions in oil and deep fry until golden brown. Drain and salt onions. Before serving the finished salmon, place a small nest of the onions on a plate. Place the finished filet on the onion nest. Drizzle remaining around the onion nest and the plate. Sprinkle plate with finely chopped Italian parsley. Serve.