Pan Seared Salmon with Mustard Cream Sauce
Slices of pan seared salmon fillet with creamy mustard sauce is a quick and elegant dinner recipe you will fall in love with!
Servings: 4
Ingredients
- 1 tbsp butter
- 1 tbsp This is an affiliate link.olive oil
- 4 (120g/4oz each piece) salmon fillet pieces
- salt and pepper
- 1 shallot chopped
- 2 cloves garlic minced
- 4-5 sprigs fresh thyme or 1/2 tsp dried thyme leaves only
- 125ml/1/2 cup dry white wine such as Sauvignon Blanc or Chardonnay
- 2 tbsp This is an affiliate link.whole grain mustard
- 2 tbsp This is an affiliate link.Dijon mustard
- 175ml/2/3 cup chicken or fish stock
- 125ml/1/2 cup heavy cream
Instructions
- Heat the oil and butter in a non-stick pan, then add the salmon, seasoned with salt and pepper, to the pan skin side up and sear for 3-4 minutes over medium high heat until golden and crispy, then flip on the other side and cook for 2 minutes longer. It will not be cooked all the way through, remove to a separate plate.
- To the same pan, add the chopped shallots and cook for 2-3 minutes over low heat, then add minced garlic and thyme leaves, sauté for 30 seconds while stirring. Then deglaze the pan with the dry white wine and let it simmer for 5 minutes until the liquid reduces a bit, then add both mustards, chicken stock and the heavy cream, stir and let it bubble away for 5 minutes longer. Make sure your heat is set to low while making this cream sauce.
- Bring the salmon back to the pan and let it simmer in the sauce for 5-7 minutes until the salmon is opaque and cooked all the way through and the sauce is desired consistency. Taste the sauce and add more salt if necessary.
Nutrition
Calories: 393kcal | Carbohydrates: 6g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 325mg | Potassium: 734mg | Fiber: 1g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg