Salmon with Mustard-Shallot-Tarragon Buerre Blanc
Serves 82-1/2 to 3 pounds salmon fillet, skinned
1/2 cup fresh tarragon, minced
3 tablespoons extra virgin olive oil
8 whole shallots, thinly sliced
2 cups white wine
2 tablespoons mustard, whole grain
1 cup heavy cream
8 tablespoons butter
salt and pepper, to tastePreheat oven to 375 degrees. Lay salmon filet in a large glass baking dish and sprinkle with 1/3 of the tarragon. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Cover tightly with foil and bake until just barely cooked through, about 20-30 minutes depending on thickness. While salmon is cooking, heat remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add shallots and saute until barely softened; do not let them caramelize. Deglaze pan with white wine and simmer until reduce slightly, about 5 minutes. Add mustard and heavy cream and bring to a simmer; cook about 2 minutes. Just before serving, add remaining tarragon, then whisk in butter 1 tablespoon at a time until incorporated into the sauce. Season with salt and pepper to taste. Spoon some of the sauce over a piece of salmon and serve immediately.