Ingredients:

1/4 c Dry white wine
1 ts Chopped fresh mint
1 ts Flour
2 ts Horseradish
2 tb Sour cream
2 Salmon steaks 5 oz. each
1 ts Peppercorns
1 tb Lemon juice
2 tb Chopped onion
1/8 ts White pepper

Method:

1.
In a 10 inch nonstick skillet combine 1/2 cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil.
2.
Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon).
3.
While salmon cooks, prepare horseradish sauce.
In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside.
4.
Transfer salmon to serving platter; keep warm.
5.
Pour cooking liquid through sieve into bowl discarding solids.
Return to skillet and cook over medium high heat until mixture comes to a boil.
Stir in horseradish sauce.
Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes.
Pour over salmon.