Butterflied Salmon With Mustard Sauce
1. In a 10- to 12-inch frying pan, combine onion, vermouth, mustard, tarragon, and sugar. Stirring often, boil over high heat until reduced to 3/4 cup, 5 to 8 minutes.
2. Rinse salmon and pat dry. Lay fish open, skin down, on a sheet of foil (about 12 by 17... - 27.7073