Help with a sauce for pan seared salmon
This is so basic, but it's something I just haven't mastered (not even close, in fact), so I need some help. I'm going to be making pan seared/oven roasted salmon filets. I want to make a pan sauce that has white wine, shallots, Dijon mustard, butter and maybe even a splash of cream. Can anyone guide me through this? I'd really appreciate step-by-step instructions with measurements for ingredients (let's assume two servings). Thanks so much!