Instructions: Season salmon on both sides with salt and white pepper. Heat oil in a large skillet over medium heat. Add salmon and brown on both sides. Remove fish from pan and keep warm.

Add wine remaining ingredients except cream. Reduce liquid to just a few tablespoons and then add cream. Bring to a boil and continue to cook until sauce is thick and creamy.

To serve, place salmon on plate and drizzle sauce over.

This recipe yields 4 servings.

Comments: The Fred Hall Fishing, Tackle and Boat Shows takes place each year in Long Beach, Del Mar and Ventura California. If youre looking for the latest in fishing and boating stuff, this is the place. I was invited to share some of my recipes for those who attended the shows. By far, the most popular recipe was fish with wasabi cream sauce. Fortunately for all of us, Capt. Ron Baker of southern Californias Fish Talk Radio donated a pair of beautiful freshly caught salmon to use for the demonstrations. Theres a big difference in flavor and texture between the sea-going "real" salmon and the ones raised commercially. The real fish are darker, less fatty, firmer and much better tasting. Salmon is not in my top ten list of favorite fish, unless its a Pacific Ocean fish.

At first glance, many will think that the quantity of wasabi specified may be a typographical error. Japanese horseradish is known for its sinus clearing properties. A little too much will make your eyes water. When combined with heavy cream, pickled ginger and sweetened lime juice the flavor is subtler and you lose much of the heat. Start with a tablespoon of prepared wasabi and then keep adding more until it suits your taste. You can use either the dry wasabi powder that is mixed with cold water to make a paste, or the prepared stuff in the tube. The goo in the tube is milder.

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