France

France (#1) Salmon Scaloppine with Mustard Sauce

I had never heard of salmon cooked scaloppine style until I saw Jacque Pepin prepare it this way on his wonderful "Heart and Soul" show.  He made it with a sorrel sauce but I discovered Chef Jean-Pierre's You Tube channel and found it cooked with a mustard sauce that I decided to make.  I bought a half pound filet of salmon and asked the butcher to cut it in four equal pieces.  He seemed a little confused that it was being cut so thin until I told him I would be cooking it on it's side scaloppine style instead of skin side down which would have been impossible since it's so thin.  He said, "Hmm, I'll have to give that I try." The sauce is made by sauteing shallots in olive oil, then adding chopped ginger and scallions.  Deglaze with white wine then add a touch of chicken broth and cream (I used half and half), salt and pepper, a grainy Dijon mustard and a pat of butter.  The salmon is cooked in a little oil for about a minute on each side.  It's very thin so it's important not to overcook it.  Served it with the sauce drizzled over the top.