Salmon With White Wine Mustard Sauce

Submitted by Chef #697952

"This sauce is an excellent complement to a nice salmon fillet. I make it over and over and it is always a hit."

 

• Ready In: 24mins
• Ingredients: 10
• Serves: 4

ingredients

• 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

directions

1. 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. 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.