Prep 5 mins
Cook 20 mins
Moist, flavorful salmon with a rich, creamy sauce.
- 1⁄2 cup white wine
- 1⁄4 cup shallot, 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
- 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.
I struggled as to whether rate this a 3 or 4 star. This was actually made for me at a cooking class I attended a few years back, and they gave copies of the recipe for us to take home, and I finally decided to try it again. It's good, liked it, but not as good as I remember at the class. The recipe is easy to make, just doesn't knock my socks off.