Salmon with Mushroom, Tarragon Sauce

Salmon in mushroom tarragon sauce is a balanced approach to maintain a healthy diet. The usual heavy cream used to make this sauce will be replaced with skim milk. I found that Dijon mustard and the garlic also go well together in this recipe. Eating food in moderation will make every minute of eating every meal enjoyable. As always, small changes with yield big results!

Ingredients:
Two 6 oz salmon fillets with or without skin
1/2 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced
2 tbs fresh chopped tarragon
1/2 cup chopped onions
2 cups white button mushrooms, sliced
1/2 cup white wine
1/2 cup chicken broth
1/2 cup skim milk
1 tbs lemon juice
2 tsp cornstarch
1 tbs butter
1 tbs olive oil
2 tsp Dijon mustard

Directions:
To make sauce
In a medium saucepan, heat oil. Add onions and garlic. Stir and cook until fragrant. Add mushrooms and cook until mushrooms are softened (about 3 minutes). Add white wine. Cook until reduced in half. Meanwhile, mix skim milk, chicken broth, and cornstarch until well combined. Stir the broth in the pan. Add fresh tarragon. Bring broth to boil, and then simmer until thickened. Whisk in Dijon mustard and a lemon juice. Season with salt and pepper. Keep the sauce warm.
In another non-stick saucepan over medium-high heat, add oil and butter. Sprinkle salmon on both sides with about 1/4 tsp of salt and pepper. Grill salmon fillets for 3 minutes on each side. Place salmon onto a serving dish and pour the tarragon sauce on top.