Salmon with Edmond Fallot Basil Dijon Sauce

salmon steak in white sauce

FA6 Basil


4 thick pieces of salmon
4 shallots
3 tablespoons of dry white wine
3 tablespoons Fallot Dijon Basil Mustard
1/4c light cream
Finely sliced tarragon
Coarse salt and pepper to taste


  • Pat salmon with salt and pepper. Finely chop shallots. Mix mustard and cream together. 
  • Cook salmon slices in skillet, then remove and keep warm. 
  • Add shallots to pan.  Scrape and stir over low heat until soft and then pour in white wine. 
  • When reduced sufficiently, add mustard/ cream mixture and tarragon. 
  • Remove from heat and then spoon over salmon slices.
  • Serve immediately with rice and enjoy!

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