Bettina's Salmon Recipe

Serves 6.

- 1 tsp minced garlic
- ½ tsp salt
- 1 tsp feshly ground black pepper, divided
- 2 tsp each olive oil and fresh lemon juice
- 6 salmon filets (skin on one side)
- 2 tbsp butter
- 1 tbsp flour
- ½ tsp paprika
- ¾ cup milk
- 1 tbsp dijon mustard - 1 tbsp SchoolHouse Kitchen^® SweetSmoothHot Mustard
- ¼ cup dry white wine, such as Pinot Grigio
- 2 tsp each shopped fresh basil and rosemary leaves

Heat broiler and line baking sheet with aluminum foil. In a small bowl combine garlic, salt, olive oil, lemon juic, and ½ sp pepper. Brush mixture all over salmon filets, then cook in broiler for 8-12 minutes depending on thickness of filets.

Meanwhile, in a small saucepan melt butter over medium heat. Stir in flour and cook until starting to brown. Whisk in remaining ½ tsp pepper, paprika, milk, mustard, wine, and 3 tbsp water. Cook until simmering, then spoon over salmon and sprinkle with basil and rosemary

Per serving: 59% (272 cal) from fat; 39G protein; 30G fat (7.9G sat); 4.6G carbo (0.2G fiber); 458MG sodium; 120MG chol)