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Kelleys salmon with white wine mustard sauce
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| Salt | |
| Pepper | |
| 2-4 | Salmon fillets |
| 4 tbls | butter, divided |
| 3 tbls | minced shallots |
| 2 tbls | white wine |
| 3/4 cup | chicken broth |
| 1 tbls | dijon mustard |
| 3/4 tsp | corn starch |
| 1 tsp | dried thyme |
Heat grill and set a cast iron skillet in center
Sprinkle salt & pepper over fish
When skillet is hot, melt 2 tbls of the butter in pan
Add fish to pan and cook approximately 7 minutes on each side
While fish is cooking, in a small bowl combine 1/8 tsp salt, the chicken broth, mustard and corn starch, set aside
Remove fish from pan, cover with foil and keep warm
Melt remaining butter in pan
Sauté shallots for 1 minute
Add wine and cook 30 seconds
Whisk corn starch mixture, add to pan and bring to a boil
Reduce heat and simmer until reduced to 3/4 cup ( about 1-2 min.)
At last minute add tarragon
Divide fish onto plates, spoon sauce over the top and enjoy
Goes great with a side of black beans and yellow rice topped with diced onion, or over the top of some angel hair pasta. Add a green salad and bottle of nice wine
Recipe uploaded with Shop'NCook for iPhone.
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