Ingredients

• 6 salmon fillets (about 2 1/2 lbs.)
• 1/4 cup flour
• 4 tablespoons butter
• 2 cups sliced mushrooms
• 1 teaspoon minced garlic
• 1 cup dry white wine
• 4 teaspoons Dijon mustard
• 1 cup heavy cream
• 1 teasoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup thinly sliced green onions, for garnish

Directions

Preheat oven to 350°F.

Place flour in a shallow bowl, thenb dust fillets with flour. Melt butter in a skillet over medium-high heat, then add fillets and cook briefly on both sides until very lightly browned but not cooked through (about 2 minutes per side) . Transfer fillets to a greased 10x7x2-inch casserole dish (or a casserole dish large enough to accomodate all fillets).

Add mushrooms and garlic to the skillet and cook over medium-high heat, stirring until mushrooms have softened (about 3-5 minutes). Add wine and mustard, then stir to loosen bits and pieces from the skillet. Pour mixture (with mushrooms) over fish. Cover with aluminum foil (or casserole dish cover) and bake for 15-20 minutes, or until fish is cooked to taste.

While fish is baking, add heavy cream to the skillet and boil over medium heat to reduce slightly. Once fish is removed from the oven, remove fillets and set aside, then pour the juices from casserole dish into the skillet. Increase heat to high, and continue to cook, stirring constantly, until reduced to 1 1/2 cups. Add salt and pepper to taste.

If desired, place salmon fillets over a bed of rice (either on individual serving plates or on a serving platter). Spoon some of the white wine sauce (with mushrooms) over salmon fillets. If desired, sprinkle some sliced green onions on top as a garnish and serve.