Salmon With White Wine Mustard Sauce
- Ready In:
- 1⁄4 teaspoon salt, divided
- 1⁄8 teaspoon black pepper
- 4 (6 ounce) salmon fillets (about 1 inch thick)
- 1 tablespoon butter, divided
- 3 tablespoons shallots, minced
- 2 tablespoons dry white wine
- 3⁄4 cup chicken broth
- 1 tablespoon Dijon mustard
- 3⁄4 teaspoon cornstarch
- 4 teaspoons tarragon, minced
- 1. Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons of butter in a large nonstick skillet over medium-high heat. Add fish and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet and keep warm.
- 2. Melt 1 1/2 teaspoons butter in skillet over medium heat. Add the shallots, and saute for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 teaspoon salt, broth, dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish and sprinkle with tarragon.
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