Tuesday Night - you know what that means

It's fish night again- (already, how did that happen?)

Our lemon thyme looks beautiful (and it's about the only thing:)) so............ I searched for lemon thyme sauce and came up with this- I'll give it a try with salmon

Lemon Thyme Sauce:
1 minced shallot
1/4 cup white wine
2 tablespoons lemon juice
3 tablespoons butter, cut into 3 pieces
1/4 teaspoon arrowroot (optional)
1 teaspoon chopped thyme
Salt
Pepper

In small sauce pan, combine shallots, wine and lemon juice. Cook over medium heat, uncovered until shallots are tender and much of the liquid has evaporated (about 5 minutes). Shallots should be tender but not dark. Remove from heat and add 1 piece of butter, stirring with a wire whisk or wooden spoon until the butter has melted. Place the pan over low heat and add the remaining butter, one piece at a time until the butter melts. (If thicker sauce is desired, stir in arrowroot and continue to cook until thickened (about 1 minute). Stir in thyme and season with salt and pepper. Serve immediately.