Salmon Dijonnaise

By charlotteh371

Ingredients

• Combine in Large Saute Pan; Bring to Boil; Simmer:
• 1 1/2 cups dry white wine
• 1/4 cup bottled clam juice
• 1/2 cup shallots, thinly sliced
• 2 sprigs fresh tarragon
• 1 garlic clove, smashed
• 1 bay leaf
• 1/2 t. black peppercorns
• 1/4 t. kosher salt
• Add; Poach 10 Minutes:
• 4 4-oz. skinned salmon fillets
• Add; Boil 3 Minutes:
• 1/2 cup heavy cream
• Whisk in One Piece at a Time:
• 4 T. cold unsalted butter thinly sliced
• Stir in; Serve over Salmon:
• 1 T. chopped fresh tarragon
• 1 T. country-style Dijon mustard

Preparation

Step 1

Preheat oven to 350°. Combine first 8 ingredients in a large saute pan; bring to a boil. Reduce heat, and simmer 5 minutes. Add salmon to wine mixture, cover, and place in oven; poach 10 min. Remove salmon from pan; keep warm while you prepare sauce. Boil poaching liquid 5 minutes, or until reduced by half. Add cream and boil 3 minutes, or until thick bubbles appear. Reduce heat to low. Whisk in cold butter, one piece at a time. As each melts, add another, stirring constantly. Strain the sauce. Stir in tarragon and mustard, and serve over salmon.