Salmon With Mustard Sauce

mustard

🥗Healthier: Greek yogurt

💰Cheaper: mayo

Greek yogurt adds creaminess with fewer calories.

white wine

🥗Healthier: broth

💰Cheaper: water

Broth maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

Finely chop or dice 1 small to medium shallot into small pieces.

Finely chop or dice 2 cloves of garlic into small pieces.

Finely slice about 3 tablespoons of chives.

Pat dry salmon fillets with paper towel to remove moisture.

Season salmon fillets with salt and freshly cracked pepper right before cooking.

In a skillet over high heat, add about 2 tablespoons of extra virgin olive oil and heat until hot.

Place the salmon fillets in the skillet, skin-side down if applicable, with the presentation side down first.

Do not touch the salmon; wait until it starts to turn opaque halfway up the sides before flipping.

Flip the salmon and add a knob of butter per piece of fish, basting until desired doneness is reached.

Remove the salmon from the skillet and keep warm on a plate.

In the same skillet, add the chopped shallots and garlic, seasoning with salt and freshly cracked pepper.

Sauté the shallots and garlic until tender.

Add 1 cup of chicken stock to the skillet and let it reduce a little.

Stir in cream and let it reduce by about half, stirring occasionally to manage foaming.

Add 1.5 tablespoons of dijon mustard and continue to reduce until the desired thickness is achieved.

Just before removing the sauce from heat, add 1 tablespoon of chives and mix in.

Optionally, add the salmon back to the pan to warm it up before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens