Source: dLife

A delicate white wine/shallot sauce served over fresh, roasted salmon.

Servings

0.25 tsp salt , divided
0.12 tsp black pepper
24 oz salmon fillet (4 (6-ounce) fillets, about 1-inch thick)
1 tbsp unsalted butter , divided
3 tbsp shallots, chopped
2 tbsp white wine (dry)
0.75 cup low fat unsalted chicken broth
1 tbsp dijon mustard
0.75 tsp cornstarch
4 tsp fresh tarragon , minced

1 Season fish with salt and pepper.
2 Heat 1 1/2 teaspoons butter over medium-high heat in a frying pan. Place fish in pan and cook 7 minutes per side of until fish is flaky. Take fish out of pan and set aside in a warm place.
3 Heat 1 1/2 teaspoons butter in a frying pan. Cook shallots 1 minute; pour in wine and cook 30 seconds. Whisk together 1/8 teaspoon salt, broth, mustard, and cornstarch; pour into frying pan and let boil. Lower heat and simmer 1 minute or until mixture becomes thick. Serve sauce with fish and top with tarragon.

Any light fish will work with this delicate sauce.