Salmon with creamy horseradish sauce

• 1/4 c Dry white wine
• 2 tb Chopped onion
• 1 tb Lemon juice
• 1 ts Peppercorns
• 2 Salmon steaks 5 oz. each
• 2 tb Sour cream
• 2 ts Horseradish
• 1 ts Flour
• 1 ts Chopped fresh mint
• 1/8 ts White pepper

In a 10 inch nonstick skillet combine 1/2 cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil.

Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon).

While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream,
horseradish, flour, mint and white pepper; stir to combine and set aside.

Transfer salmon to serving platter; keep warm.

Pour cooking liquid through sieve into bowl discarding solids.

Return to skillet and cook over medium high heat until mixture comes to a boil.

Stir in horseradish sauce.

Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes.

Pour over salmon.
 
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