Mustard Seed-Crusted Salmon With Mustard Cream Sauce

• 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

1. 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.
2. 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.

white wine, shallots, yellow mustard seeds, whipping cream, whole grain dijon mustard, tarragon, salmon, butter

Taken from www.epicurious.com/recipes/food/views/mustard-seed-crusted-salmon-with-mustard-cream-sauce-3171 (may not work)