Mustard Seed-Crusted Salmon with Mustard Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons butter
- 1/2 cup dry white wine
- 3/4 cup whipping cream
- 1 tablespoon chopped fresh tarragon
- 3 tablespoons yellow mustard seeds
- 4 6-ounce skinless salmon fillets
- 1/4 cup (packed) chopped shallots
- 5 tablespoons whole grain dijon mustard
- Carbohydrate 6 g(2%)
- Cholesterol 159 mg(53%)
- Fat 45 g(69%)
- Fiber 2 g(7%)
- Protein 38 g(76%)
- Saturated Fat 18 g(88%)
- Sodium 327 mg(14%)
- Calories 603
Preparation 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.
Preparation 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.
