1/2 cup dry white wine
1/4 cup chopped shallots
3 tablespoons yellow mustard seeds, divided
3/4 cup heavy cream
5 tablespoons whole grain Dijon mustard, divided
1 tablespoon chopped fresh tarragon
4 6-ounce skinless salmon fillets
2 tablespoons unsalted butter
Boil wine, shallots, and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 4 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard, and tarragon. Boil until thickened to sauce consistency, about 3 minutes (more or less, depending upon how thick you want your sauce). Season with salt and freshly ground black pepper. Remove from heat; cover.
Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle both sides of salmon with remaining 2 tablespoons mustard seeds, salt, and. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.
http://pattietierney.blogspot.com/2016/02/mustard-seed-crusted-salmon-with.html