Serves: 4
Total Calories: 540

MUSTARD BEURRE BLANC
2 shallots minced
1 cup dry white wine
1/4 cup fresh lemon juice
1 sprig fresh rosemary
1 sprig fresh thyme
1 1/2 sticks unsalted butter room temperature
1 tablespoon Dijon style mustard
salt and white pepper to taste
SALMON
4 (6 to 8 ounce) salmon fillets
1/2 cup Dijon style mustard
1 to 1 1/2 cup panko bread crumbs
2 tablespoons olive oil
lemon wedges and coarsely chopped Italian parsly to garnish

In a nonreactive saucepan, combine shallots, wine, lemon juice, rosemary, and thyme and heat over high heat. Continue stirring and reduce to 2 tablespoons. Remove rosemary and thyme. Lower heat and gradually whisk butter into saucepan until sauce emulsifies. Blend in Dijon mustard and season with salt and pepper. Keep warm while the salmon cooks.

Rub both sides of salmon fillets with Dijon mustard. Coat with panko, lightly pressing into the mustard coating.

In a large, heavy, nonstick skillet, heat the oil over medium-high heat. Carefully add fillets and sear 4–5 minutes on the fi rst side and 2–3 minutes on the second side, or until golden brown and pink in the middle. Plate and garnish with lemon wedges and parsley and serve with the Mustard Beurre Blanc on the side.

Nutritional Facts:

Serves: 4
Total Calories: 540
Calories from Fat: 375

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