Ingredients

• 1 cup whipping cream
• 3/4 cup creole mustard or 3/4 cup other coarse grain mustard
• 4 teaspoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3/4 teaspoon ground pepper
• 1/2 teaspoon dried basil (yes, dried!)
• 1/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 3 lbs center-cut salmon fillets (preferably 2 1.5 lb fillets)
• 1/4 cup unsalted butter, melted (1/2 stick)
• 3 tablespoons golden brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry white wine
• 1 cup sour cream

Instructions

1. For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate).

2. For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours.

3. Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.

4. Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.