Salmon With Dill-Mustard Sauce

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4 to 6 teaspoons olive oil

2 medium shallots, minced (about 5 tablespoons)

1/4 cup + 2 tablespoons dry white wine

1/4 cup + 2 tablespoons lemon juice

1 1/2 teaspoons Dijon mustard

2 tablespoons heavy cream (optional)

1/2 teaspoon cornstarch (optional)

6 ounces (1 1/2 sticks) cold, unsalted butter cut into pieces

Kosher salt, to taste

Freshly ground black pepper, to taste

4 5- to 6-ounce skinless salmon fillets, pin bones removed

3 to 4 teaspoons chopped dill

4 lemon wedges (optional)

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