The natural richness of salmon lends itself well to a rich French sauce like a traditional beurre blanc.  One of the most classic of all sauces, a beurre blanc is made by reducing wine and vinegar along with minced shallots or onion, then whisking in cold butter over low heat until a rich and creamy sauce is achieved.  This version also adds in tangy Dijon mustard for an extra layer of flavor; when poured over filets of roasted wild salmon and cooked green peas, this decadent dish is a French lesson not only for your cooking skills, but for your taste buds as well.

(To view this recipe, click on the following link: http://www.marthastewart.com/1112237/wild-salmon-english-peas-and-mustard-beurre-blanc)

Tagged: beurre blanc, fish, fresh peas, green peas, Martha Stewart Living, mustard beurre blanc, mustard sauce, salmon, shallots, wild salmon