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salmon with creamy dijon sauce

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salmon with creamy dijon sauce

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CREAMY DIJON SALMON

Tender Salmon smothered in a mouthwatering creamy Dijon sauce with garlic and herbs. Low carb and Keto approved, the sauce alone is addictive to the extreme!

PREP:10 MINS
COOK:10 MINS
TOTAL:20 MINS

INGREDIENTS

FOR SALMON:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 21 oz (600 g) salmon filets skin on or off
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mild paprika

FOR CREAMY DIJON SAUCE:

  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 3/4 cup low-sodium chicken stock or broth
  • 1 cup heavy cream**, (or half and half)
  • 1 heaped tablespoon Dijon mustard, (adjust to your taste)
  • 2 tablespoons fresh chopped parsley
  • 1 pound (500 g) asparagus stalks, (woody ends trimmed)
  • Lemon wedges, to serve

INSTRUCTIONS

  • Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
  • Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
  • Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
      • Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
      • Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
      • Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.Return pan to medium-high heat and melt the butter in the juice
    • Serve.

    NOTES

    WINE

    Substitute the stock (or broth) with a good quality dry white wine such as a pinot griot or chardonnay.

    CREAM

    **Substitute heavy cream with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitute.

    HERBS

    Feel free to use dill, basil, oregano, chives or thyme instead of parsley.

    NOTE: For a thicker sauce, whisk 1 teaspoon of cornstarch with 1 tablespoon water until free from lumps and mix well into the centre of the pan. Stir through until sauce has thickened to your desired consistency.)

    TIPS FOR COOKING SALMON

    • You can use either skin on or skinless fillets.
    • Remove salmon from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
    • Pat dry with paper towel to allow the edges to crisp evenly while cooking.
    • Heat oil in a large skillet before adding your fillets and make sure your pan is nice and hot.
    • Season just before cooking to prevent drawing out moisture and drying out your fish.
    • Pan fry your fillets — UNTOUCHED — flesh-side down first (skin-side up) until cooked about 1/2 – 3/4 of the way up. Then, flip and continue cooking on the other side.

    HOW TO STORE LEFTOVERS

    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    NUTRITION

    Calories: 428kcal | Carbohydrates: 9g | Protein: 34g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 112mg | Sodium: 98mg | Fiber: 3g | Sugar: 3g | Calcium: 74mg | Iron: 4mg
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