Pan Seared Salmon With Creamy Garlic Dijon Sauce
Pan Seared Salmon With Creamy Garlic Dijon Sauce is a gluten free and pescatarian main course. This recipe makes 4 servings with 280 calories, 26g of protein, and 13g of fat each. For $3.45 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 17939 people have made this recipe and would make it again. Head to the store and pick up dried sage, cornstarch, dried thyme, and a few other things to make it today. It is brought to you by Bakerette. With a spoonacular score of 87%, this dish is excellent. Similar recipes include Pan-Crisped Salmon with Light Garlic Dijon Cream Sauce, Salmon with Creamy Garlic Dijon Sauce, and Pan Seared Salmon with Creamy Sriracha.
Servings: 4
Ingredients:
1 tablespoon butter
1 tablespoons cornstarch + 2 tablespoons warm water
1 1/2 tablespoons Dijon mustard
1 teaspoon dried sage
1 1/2 tablespoons dried thyme
3 garlic cloves, minced or pressed
3/4 cup low-fat evaporated milk
2 teaspoons olive oil
4 boneless salmon fillets (about 4 ounces each) with skin on
Salt and pepper, to taste
1 small shallot, diced
1/4 cup dry white cooking wine
Equipment:
frying pan
sauce pan
bowl
Cooking instruction summary:
Warm the oil in a large skillet over medium-high heat. Salt and pepper the salmon fillets to taste and place the salmon skin-side up in the pan. Cook for approximately 8-10 minutes or until the sides of the fish are turning white in color and are cooked through. Remove from heat and cover to keep warm.In a large sauce pan on medium heat, melt the butter and stir in the garlic, shallots, sage, and thyme stirring constantly. Pour in the cooking wine and continue cooking for 2-3 minutes to reduce the wine. Stir in the evaporated milk and mustard.In a separate bowl, stir together the cornstarch and water. Gradually add the liquid to the sauce and stir until the sauce bubbles and thickens. Remove from heat and pour over salmon before serving.
Step by step:
1. Warm the oil in a large skillet over medium-high heat. Salt and pepper the salmon fillets to taste and place the salmon skin-side up in the pan. Cook for approximately 8-10 minutes or until the sides of the fish are turning white in color and are cooked through.
2. Remove from heat and cover to keep warm.In a large sauce pan on medium heat, melt the butter and stir in the garlic, shallots, sage, and thyme stirring constantly.
3. Pour in the cooking wine and continue cooking for 2-3 minutes to reduce the wine. Stir in the evaporated milk and mustard.In a separate bowl, stir together the cornstarch and water. Gradually add the liquid to the sauce and stir until the sauce bubbles and thickens.
4. Remove from heat and pour over salmon before serving.
Nutrition Information:
covered percent of daily need
