Salmon with Horseradish Sauce

With the success I had in  cooking  the salmon for our dinner a couple of days ago using my made-up recipe for baked salmon, I got  inspired to try another menu but this time, I followed the recipe  at the packaging of the salmon.  Here's the recipe:

Salmon with Horseradish Sauce:

Ingredients:

• 1/4 cup dry white wine (I used Kristian Regale blackk currant beverage juice)
• 2 tbsp chopped onion
• 1 tbsp lemon juice
• 1 tsp peppercorn
• 1/2 cup water
• 2 salmon portions, about 10 oz. (I used 3)
• 2 tbsp sour cream
• 2 tsp horseradish
• 1 tsp flour
• 1 tsp chopped fresh mint
• 1/8 tsp white pepper, I didn't have it so I didn't add any lol

Preparations

1. In a 10 inch non-stick skillet, combine white wine, water, onion, lemon juice, and peppercorn. 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 on the 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.

Transfer salmon to serving platter.  Keep fish warm.

Pour cooking liquid through sieve into a 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.

My husband likes  it but I thought it  was okay.  I am not fond of horseradish so maybe next time, I will tone down the amount of horseradish so it is not over powering.