2 cups Citrus Beurre Blanc (see separate recipe)
3 Tbl Earth & Vine Lemon Dill Mustard
8 4 oz portions of salmon
Prepare a pan with about 1 inch water and a rack to poach salmon. Place salmon on the rack and put the pan in the oven at 350 degrees for 20 minutes.
Mix the 2 cups of citrus beurre Blanc and Earth & Vine Lemon Dill Mustard until smooth. Use as a sauce to top the salmon. Serve with angel hair pasta.