YIELD:
Makes 4 servings

TOTAL TIME:
10 minutes

Mustard-Herb Butter: Stir together Butter, Chives, Tarragon, Grainy Mustard and Lemon Juice with ¼ Teaspoon each of Salt and Pepper.

Sauté Salmon: Pat Salmon dry and sprinkle with ½ Teaspoon Salt and ¼ Teaspoon Pepper. Heat butter in a large nonstick skillet over medium-high heat until foam subsides,then sauté Salmon, turning once, until golden and just cooked through, 6–8 minutes. Serve Salmon, topped with remaining Mustard-Herb Butter.