DIRECTIONS

Boil wine, shallots and 1T mustard seeds until all is reduced to 1/2 cup quantity, about 2 minutes.  Whisk in cream, 2 1/2 T prepared Dijon mustard and tarragon and boil until thickened, about 3 minutes.  Add salt and pepper and remove from heat. Cover.  Brush salmon with remaining mustard on both sides.  Sprinkle remaining mustard seeds and salt and pepper on both sides of salmon.  Melt butter in a non-stick skillet over medium-high heat.  Add salmon and cook just until opaque in the center, about 4 minutes per side.  Transfer to platter.  Spoon sauce over fish. Serves 4