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, divided use
3/4 cup whipping cream
5 tablespoons whole grain Dijon mustard, divided use
1 tablespoon chopped fresh tarragon
4 (6 ounce each) 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.

Servings: 4
Source: Lena Cederham Birnbaum, Bon Appetit April 1997