Salmon With Endive, Dill, And Cream

• 4 (6- to 7-oz) center-cut pieces salmon fillet with skin (1 1/4 inches thick), any pin bones removed
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup finely chopped shallots
• 2 large Belgian endives (1/2 lb total), quartered lengthwise, cored, and cut crosswise into 1/2-inch pieces
• 1/3 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons chopped fresh dill
• 1 tablespoon fresh lemon juice

1. Preheat broiler. Line rack of a broiler pan with foil, then lightly oil foil. Pat salmon dry, then arrange, skin sides down, on broiler pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then broil 4 to 5 inches from heat until almost cooked through, about 6 minutes. Keep warm, loosely covered with foil (fish will cook through from residual heat).
2. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute shallots, stirring, 1 minute. Add endives and saute, stirring, until softened, 3 to 4 minutes. Add wine and boil over high heat, stirring, until liquid is reduced to 1 tablespoon, about 1 minute. Add cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and boil, stirring occasionally, until liquid is thickened and reduced by half, 3 to 4 minutes. Stir in dill, lemon juice, and salt to taste. Serve salmon with sauce.

center, salt, black pepper, olive oil, shallots, belgian, white wine, heavy cream, dill, lemon juice

Taken from www.epicurious.com/recipes/food/views/salmon-with-endive-dill-and-cream-232799 (may not work)