Salmon with Grainy Mustard-and-Herb Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups rice long-grain wild hot cooked
• 2 tablespoons cooking wine dry white
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 tablespoon juice of lemon fresh
• 0.3 cup mayonnaise low-fat
• 24 ounce salmon fillet ()
• 0.3 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 1 tablespoon spicy brown mustard 

Equipment

• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 42
2. To prepare fish, arrange fillets, skin sides down, in a 9-inch pie plate coated with cooking spray.
3. Sprinkle with wine, salt, and 1/4 teaspoon pepper; top with shallots. Cover with foil; bake at 425 for 30 minutes or until fish flakes easily when tested with a fork.
4. To prepare sauce, combine mayonnaise and broth in a small skillet, stirring well with a whisk. Cook over medium-low heat until thoroughly heated (about 2 minutes).
5. Remove from heat, and stir in chives, parsley, mustard, juice, and 1/4 teaspoon pepper.
6. Serve fish and sauce over rice.