2 tbsp. medium dry white wine
3 tbsp. butter
2 tsp. fresh lemon juice
2 fresh salmon fillets
4 tbsp. sour cream (heaping)
1/2 tsp. McCormick dill weed

Melt butter in small saucepan on low heat; add lemon juice. Spray broiler pan with nonstick vegetable spray. Brush salmon on both sides with lemon butter and put, skin side down, on prepared pan. Measure thickest part and broil 10 minutes per inch. While fillets cook, add the 2 tablespoons wine to the remaining lemon butter. Whisk mixture until frothy. Add sour cream. When mixture is smooth, add dill weed. Cover pan to keep sauce warm. Serve sauce over fillets.

Makes 2 servings.