Salmon Fillets in Cider-Mustard Sauce

Ingredients:
4 salmon fillets, each about 6 ounces.
Salt
1/2 C. whole grain Dijon mustard
1 C. dry hard cider
1/3 C. heavy cream
Apple slices for garnish
Parsley sprigs for garnish

Preparation:
Position a rack in the upper third of the oven and pre-heat oven to 450°.

Sprinkle the salmon fillets lightly with salt and arrange in a single layer in a baking pan. Spread the mustard thickly on the tops of the fillets. Pour the cider unto the dish to a depth of about 1/4 inch.

Bake for 10 minutes. Add the cream to the dish, return to the oven, and bake for 3 minutes. Baste the salmon with the cider-cream mixture and continue to bake for 2 minutes longer, or until the fish is just opaque throughout.

Transfer the fillets to warmed individual plates. If the mixture in the pan is too thin, place it on the stove top over medium-high heat and simmer to reduce and thicken slightly. Spoon over the fillets and serve garnished with apple wedges and parsley.