|Olive oil||2 Tablespoon|
|Crushed rosemary||3 Teaspoon (Preferably Garden Fresh)|
|Mushrooms||6 Medium, sliced thin|
|Onion||1 , sliced thin|
|White wine||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Cup (32 tbs)|
|Ground pepper||1 Pinch|
|Arrowroot||1 Teaspoon (Approximately)|
|Sour cream||1⁄2 Cup (8 tbs)|
Presoak a clay pot, top and bottom, in water for 15 minutes.
Combine the olive oil, lemon juice, and crushed rosemary.
Paint the salmon with the mixture, then place in the presoaked pot.
Add the mushrooms, onion, white wine, parsley, salt, and pepper.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 40 minutes.
Five minutes before cooking time is up, remove the pot from the oven and pour off the sauce into a saucepan.
Return the covered pot to the oven for the last 5 minutes.
Meanwhile, heat the sauce to boiling, reduce heat, add arrowroot and sour cream, and stir until thick.