Here's a quick and elegant entrée for spring.

　　

Ingredients

Makes 4 servings

　　1/2 cup dry white wine

　　1/4 cup (packed) chopped shallots

　　3 tablespoons yellow mustard seeds

　　3/4 cup whipping cream

　　5 tablespoons whole grain Dijon mustard

　　1 tablespoon chopped fresh tarragon

　　4 6-ounce skinless salmon fillets

　　2 tablespoons butter

　　

Step 1

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.

　　

Step 2

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.