Instructions: Place one tablespoon of olive oil in a three-quart saucepan over medium heat and heat for 5 minutes. Add chopped onion and saute until translucent. Add the tomato, lemon juice and wine or grape juice.

Cook, uncovered, until the volume of the liquid is reduced by half. Add the stock and simmer for 10 minutes.

Lightly rub the salmon filets with olive oil and then sprinkle with salt and pepper. Place the filets in a baking pan and cook, uncovered, for 8 to 10 minutes in a 400 degree oven.

To serve, place a salmon filet on each serving plate and top with Chardonnay sauce.

This recipe yields 2 to 3 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.