1 Cup ACADEMIE Blend #4 wine

2 salmon filets approximately 1-1/2 inches thick

3 Tbsp butter

3 Tbsp Canola or Olive oil

1/2 Tsp dried dill

1/4 cup lemon juice

1/2 Lb mushrooms washed and thinly sliced

Salt and pepper to taste

Chopped Parsley

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In a large skillet melt the butter and add the oil and dill. Pat salmon filets dry and carefully place them in the skillet. Sauté approximately 5 minutes and carefully turn them over. (It may be convenient to use two spatulas to turn the filets to prevent them from breaking apart). Add the wine, lemon juice and mushrooms. Cover the skillet and simmer 5 minutes. Prepare a hot plate and carefully lift the filets and place them on the hot plate. Increase the heat to the remaining mixture in the skillet until it boils. Boil for 5 minutes. Pour over salmon and sprinkle with parsley.

20 minutes

Serves 2

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