salmon with creamy dijon sauce
CREAMY DIJON 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
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
Substitute the stock (or broth) with a good quality dry white wine such as a pinot griot or chardonnay.
**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.
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.
NUTRITIONCalories: 428kcal | Carbohydrates: 9g | Protein: 34g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 112mg | Sodium: 98mg | Fiber: 3g | Sugar: 3g | Calcium: 74mg | Iron: 4mg