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    Salmon with Mustard Cream Sauce


    Source of Recipe


    Internet

    List of Ingredients




    1/2 cup dry white wine
    1/4 cup (packed) chopped shallots
    3 tablespoons yellow mustard seeds, divided use
    3/4 cup whipping cream
    5 tablespoons whole grain Dijon mustard, divided use
    1 tablespoon chopped fresh tarragon
    4 (6 ounce each) skinless salmon fillets
    2 tablespoons butter

    Recipe



    Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes.

    Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.

    Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon.

    Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side.

    Transfer to platter. Spoon mustard sauce over salmon.

    Servings: 4

 

 

 


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