Salmon with Lemon-Mustard Sauce

1 tbsp olive oil
2 pieces salmon (3 - 3.5 oz each), thinly sliced
1 tbsp chopped shallots
1 tbsp capers
1 tomato, seeded and diced
1 - 2 tbsp Buckeye Mustard
1 - 2 tbsp cold butter
salt and pepper to taste

Sauté salmon in olive oil.  Add the shallots, capers and tomatoes to pan and sauté further.  Remove the salmon and place on serving dish.  De-glaze the pan with lemon and mustard and finally incorporate the cold butter.  Drizzle this sauce over the salmon.  A very special thanks to Chef Hubert!

*This Spagio Recipe aired September 6, 2005

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