Salmon with Mushroom Tarragon Sauce

This is a very tasty sauce, and a pretty easy recipe to prepare.
Ingredients for 4 servings

4 tbsp butter
4 salmon steaks (6 oz each)
1 shallot (small onion) finely chopped
6 oz mushrooms, sliced (can use an assortment)
1 cup vegetable stock
2 tsp cornstarch
1/2 tsp mustard
1/4 c sour cream (low fat or fat free okay)
3 tbsp fresh tarragon (or 1 tbsp dry)
1 tsp rice vinegar
salt and dash cayenne pepper
boiled or microwaved new potatoes
1. Melt butter in skillet season the salmon and cook over medium heat for 8 minutes turning once. Cover and transfer to warm oven.
2. Heat remaining butter and gently fry the shallot to soften. Add the mushrooms and cook until the juices begin to flow. Add the stock and simmer for 2-3 minutes.
3. Combine the cornstarch and mustard and blend with 1 tbsp of water. Stir into the mushroom mixture and bring to a simmer stirring to thicken. Add the sour cream, tarragon, vinegar, and salt and pepper to taste.
4. Spoon the mushrooms and sauce over each salmon steak and serve with new potatoes and green salad.
Everything tastes better with a glass of red wine!

Note: Plan to grow the herb tarragon this summer. You can chop up fresh leaves and put them into ice cube trays with water, and have them on hand in the freezer.