Help with a sauce for pan seared salmon

[CindyJ]

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!

[rjbh20]

Google beurre blanc and you should have what you need. A no brainer if you pay even the slightest attention to it and don't let it get too hot (or it can break).

NB: I recently did a seared rare salmon filet with a miso nage, as follows

[CindyJ]

Wow! Beautifully presented!

So if I'm understanding correctly, instead of a pan sauce, I can make a buerre blanc. Is that right?

[rjbh20]

Thanks. It tasted good too and took all of 10 minutes to throw together

[CindyJ]

Just to follow up, last night I made my first ever beurre blanc http://www.foodnetwork.com/recipes/al.... It came together beautifully, and my husband declared last night's dinner "one of the 10 best meals" I've ever made. Amazing how a little sauce can enhance a meal.

[rjbh20]

Congratulations. Beurre blanc is very useful stuff and can be modified with various herbs to suit your purpose. You can also do beurre rouge with red wine, which is also good on salmon.