Salmon With White Wine Mustard Sauce - cooking recipe

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

Preparation

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.