Holly's Hill Salmon w/ a caper cream sauce
Recommended wine: Grenache

4 salmon filets   
1 pint heavy whipping cream     
juice of 1 lemon  
4 Tbsp butter, cut into small pieces
1 Tbsp capers
salt and pepper
garlic butter

Add the cream to a pot and reduce by half over high heat.  Reduce the heat and add the lemon juice and butter so that the butter melts without letting the mixture boil (or your sauce will separate). Once the butter is melted, add the capers, salt, and pepper to taste.

Brush the salmon with melted garlic butter and grill on both sides until the salmon is slightly pink inside. Pour the sauce over the top and enjoy.

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