- 1/2 cup dry white wine
- 1/4 cup (packed) chopped shallots
- 3 tablespoons yellow mustard seeds
- 3/4 cup whipping cream
- 5 tablespoons whole grain Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 4 6-ounce skinless salmon fillets
- 2 tablespoons butter
- Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.
- Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.