This recipe, which is a companion to the Tournedos of Salmon, comes from "Fast & Festive Meals for the Jewish Holidays" by Marlene Sorosky. See my review for more information about this wonderful cookbook.

From the Bar or Bat Mitzvah section: Out-of-Towners' Celebration Dinner

This sensational salmon recipe is adapted from one served at Chateau Lake Louise, in Canada.  It is terrific for any gathering, for lunch or dinner, or any special occasion when you want to make an impression.  Because the tournedos are prepared in individual portions, it's easy to divide or multiply the recipe.  for even greater ease, have the salmon skinned and boned at the fish market.  If you're serving a large crowd and are short of oven space, bake the tournedos up to 2 hours ahead.  Then serve them at room temperature, topped with a warm and lemony Dill Piccata Sauce.

Prep Time: 10 minutes

Advance Prep: Sauce may be refrigerated overnight.

Dill Piccata Sauce

In a medium saucepan over moderately low heat, simmer wine, broth, lemon juice, and cream for 5 minutes.  Remove from heat and whisk in cornstarch.  Return to heat and bring to a boil, stirring constantly.  Stir in capers, dill, and salt and pepper.  (Sauce may be refrigerated overnight.  Reheat before serving.)

Makes: about 1-2/3 cups; serves 12