Thick Salmon with Fallot Dijon Basil Mustard
4 thick pieces of salmon fillets
4 shallots, finely chopped
3 tablespoons of A L'Olivier Reims White Wine Vinegar
3 tablespoons Fallot Dijon Basil Mustard
1 spoonful light cream
Finely sliced tarragon (use scissors)
Coarse salt, pepper
Season salmon with salt and pepper.
Mix mustard and cream together.
In skillet, add olive oil and saut salmon. Once cooked, remove from skillet and keep warm.
Add shallots to cooking juices. Scrape and stir over low heat until soft.
Pour in white wine vinegar. Reduce by half and then add mustard/ cream mixture and tarragon.
Remove from heat. Spoon over salmon fillets