roasted salmon with lemon sage sauce

I'm posting this recipe in response to a request last week.

Let's start with the sauce:

2 shallots, peeled and sliced into thin pieces
1/2 cup white wine
1/2 cup apple cider vinegar
2 lemon slices
12 sage leaves
1 pint heavy cream
1 tablespoon butter

Put everything except the cream into a saucepan and cook on medium high heat until the liquid is almost completely gone (there should be just enough left to cover the bottom of the pan). Add the cream and let the mixture heat all the way through. Puree the sauce in a blender or using a Braun hand mixer and return it to medium heat, so that it simmers but doesn't boil. The sauce gets better if it cooks for awhile so you can let it simmer while you cook the fish. When the fish is done and you're ready to serve it, add the butter to finish the sauce (making sure it's melted and stirred in well) and pour it over the salmon.

Speaking of salmon, here's the easy part:

6-8 oz salmon fillets (however many you need)
lemon pepper

Preheat the oven to 400 degrees. Place the salmon fillets on a baking sheet and sprinkle the tops with lemon pepper. Cook for about fifteen minutes. The fish should be a little flaky, but not dry. Plate them and pour the sauce over the top. At the Inn we serve the salmon with garlic mashed potatoes; at home, Ginger likes it with fettuccine and snow peas.

For an added touch, garnish with some fried sage leaves, which can be done easily by heating some olive oil in a small skillet and frying the leaves for about fifteen seconds, so they are crisp but not burned.

Peace,
Milton