In a medium saucepan, heat the oil over moderately low heat. Add onion ad cook, stirring occasionally. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in mustard, heavy cream, salt and the remaining pepper. Turn of the heat. Flake the salmon and stir it and the parsley into the sauce.

RECIPE STEPS — 1 2 3 4