Late Autumn Salmon Saute

2 6-8 oz. salmon filets
1 1/2 c. apple cider
3 small shallots, minced
1 tbs. butter plus 1 1/2 tbs. butter
3/4 tsp. mustard powder
1/2 tsp. fines herbes blend
dash cayenne
salt to taste

Sprinkle salt and cayenne on salmon.

In saute pan, melt 1/2 tbs. butter. When butter is sizzling, place salmon in pan, skin side up. Cook four minutes, flip, cook four more minutes, flip and cook two more minutes. Remove from heat and let sit.

Meanwhile, in small saucepan, melt 1/2 tbs. butter. Add shallots and saute until translucent (do not over-saute). Add apple cider, mustard powder and herb blend. Reduce until thick and syrupy. Remove from heat and stir in remainng 1 1/2 tbs. butter. Spoon sauce over salmon and serve.