Salmon with Mustard Sauce 

Total time: 25 minutes
    The creamy yogurt takes a bit of the heat and bite out of the hot mustard, giving subtle flavors to the sauce.  We prefer salmon filets.  They may not make as nice of a presentation as steaks but they cook more evenly and are boneless.

 Ingredients:

• 2 salmon fillets,  12oz (360gr) total weight
• 2 shallots
• 2 tsp olive oil
• 1/2 cup (4oz, 120ml) white wine
• 1 tbs mustard seeds
• 2 tbs Dijon-style mustard
• 1/3 cup (3oz, 90gr) Greek yogurt
• 1 tsp dried tarragon 

 Instructions:

• Finely chop shallots.
• Heat oil in a small saucepan over medium heat.  Add shallots and sauté for 5 minutes.
• Add wine and mustard seeds and boil, uncovered for about 3 minutes.  Mix should be reduced by about half. 
• Add mustard and tarragon and bring to boil. 
• Remove from heat.
• Remove 2 tbs for basting the salmon.
• Stir yogurt into the remaining sauce.  Cover and keep warm.
• Put salmon on foil-lined baking sheet.  Spread reserved mustard/wine sauce on top.
• Bake at 400 F for 10 - 15 minutes, until top is light brown and fish flakes easily.  It's okay if slightly translucent in the center. 
• Serve with Mustard Sauce on the side.