Got this off of the nest a looooooong time ago. I'd love to give someone credit, but alas I do not remember who posted this. BUT! It has quickly risen to favor in our home as far as salmon preparation goes. Had it for dinner tonite and fell in love with it alllll over again. (also served Giadia's sweet potato fries w/basil salt and garlic mayo and steamed asparagus)
Salmon with White-Wine Mustard Sauce
1/4 tspn salt
1/8 tspn black pepper
4 (6 oz) salmon filets (abt. 1" thick)
1 tbsp butter (we use smart balance)
3 tbsp minced shallot
2 tbsp dry white wine
3/4 c. low sodium chicken broth
1 tbsp Dijon mustard
3/4 tspn cornstarch
4 tspns minced fresh tarragon
Season fish with salt and pepper.
Melt 1 1/2 tspn butter in a large non-stick skillet over med-high heat.
Add fish and cook 7 minutes per side or until fish flakes easily w/fork.
Remove from skillet, keep warm.
Melt 1 1/2 tspns of remaining butter in skillet over medium heat.
Add shallots and saute for 1 minute.
Add wine, cook for 30 seconds.
Combine 1/8 tspn salt, broth, mustard and cornstarch w/a whisk.
Add to skillet, bring to boil.
Reduce heat, simmer until reduced to 3/4 cup (approx 1 minute).
Spoon sauce over fish and sprinkle w/tarragon.
(I add tarragon w/broth etc. so the full herb flavor is released)
A tip about herbs like tarragon:
When I buy fresh herbs, I chop them up, put them in a baggie, roll it up (to get the air out, then seal it) and stow them in the freezer for approx 3 months. I do this with almost every herb except basil, which will turn brown and gross. I've been told you can freeze basil w/a little water in ice cube trays. That's too much work for me :) I'll just go steal a little off of my neighbor's out of control basil bush if I need some! LOL! (yes, her plant is so big, it's a BUSH!)