Cheesecake Factory Herb Crusted Salmon

• 4 (5 ounce) salmon fillets
• 5 tablespoons fresh lemon juice, divided
• 3/4 teaspoon lemon pepper
• 1 teaspoon parsley
• 1 teaspoon dried thyme
• 10 tablespoons butter, divided
• 1 shallot, minced
• 1 tablespoon white wine vinegar
• 5 tablespoons white wine, divided
• 1 cup half-and-half cream
• salt
• white pepper

1. Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
2. In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
3. Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
4. Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.

salmon fillets, lemon juice, lemon pepper, parsley, thyme, butter, shallot, white wine vinegar, white wine, cream, salt, white pepper

Taken from www.food.com/recipe/cheesecake-factory-herb-crusted-salmon-470483 (may not work)