Ingredients:
1/2 cup white wine
1/4 cup shallots, chopped
3 tablespoons yellow mustard seeds
3/4 cup whipping cream
5 tablespoons Dijon mustard
1 tablespoon fresh tarragon
24 ounces salmon fillets
2 tablespoons butter
Directions:
Boil wine, shallots and 1T mustard seeds until all is reduced to 1/2 c quantity, about 2 minutes.
Whisk in cream, 2 1/2 T mustard and tarragon and boil until thickend, about 3 minutes.
Add salt and pepper and remove from heat. Cover.
Brush salmon with remaining mustard on both sides.
Sprinkle remaining mustard seeds and salt and pepper on both sides of salmon.
Melt butter in a non-stick skillet over medium-high heat.
Add slamon and cook just until opaque in the center, about 4 minutes per side.
Transfer to platter.
Spoon sauce over fish.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.