Thick Salmon with Fallot Dijon Basil Mustard

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 sautŽ 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

Serve immediately.


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