Salmon In Lemon-Dill Sauce

• 4 (5 ounce) salmon fillets
• 5 tablespoons fresh lemon juice, divided
• 3/4 teaspoon dried dill weed
• 3/4 teaspoon lemon pepper
• 10 tablespoons butter, divided
• 1 shallot, minced
• 1 tablespoon white wine vinegar
• 5 tablespoons white wine, divided
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon dill weed
• 1 teaspoon parsley
• 1 teaspoon dried thyme
• salt and white pepper to taste

1. Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
2. Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
3. Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

salmon fillets, lemon juice, dill weed, lemon pepper, butter, shallot, white wine vinegar, white wine, heavy cream, milk, dill weed, parsley, thyme, salt

Taken from www.allrecipes.com/recipe/80929/salmon-in-lemon-dill-sauce/ (may not work)