Seared Salmon With Mustard Cream Sauce

Serves 4 Main Courses Seared Salmon With Mustard Cream Sauce
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Ingredients

Mustard Cream Sauce

1 Tablespoon of butter

1 Shallot [chopped]

½ Cup of white wine

¾ Cup of double cream

3 Tablespoons of whole-grain mustard 

2 Tablespoons of Dijon mustard 

White pepper {to liking}

Salt {to liking}

 

Seared Salmon

4 Salmon fillets [skin on & patted dry]

2 Tablespoon of olive oil

1 Tablespoon of butter [optional]

Salt [to liking]

Preparation

Mustard Cream Sauce

     In a small saucepan add the butter and place it at a medium high-heat. When the butter starts sizzling add the shallots, whole grain mustard, and sauté for a couple of seconds. Add the white wine and let it cook down, this should take about 2-3 minutes. Once reduced add the cream, Dijon mustard, white pepper, and salt; mix until all is incorporated. Let the sauce boil for 3-5 minutes or until thickened. When sauce is ready remove it from the heat and cover it for later use.

 

Seared Salmon

      Season fillets on both sides with salt. In a large sauté pan; heat the oil and butter together at a medium high-heat. Once the oil and the butter heat up in the pan, add in the salmon skin side down [do not over crowd the pan] and cook until crisp [4 minutes]. Flip the salmon and cook for another 3 minutes.

Preparation

Place the salmons onto the plates and spoon over the creamy mustard sauce. Serve and enjoy!

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Seared Salmon With Mustard Cream Sauce

Serves 4 Main Courses
Ingredients

Mustard Cream Sauce

1 Tablespoon of butter

1 Shallot [chopped]

½ Cup of white wine

¾ Cup of double cream

3 Tablespoons of whole-grain mustard 

2 Tablespoons of Dijon mustard 

White pepper {to liking}

Salt {to liking}

 

Seared Salmon

4 Salmon fillets [skin on & patted dry]

2 Tablespoon of olive oil

1 Tablespoon of butter [optional]

Salt [to liking]

Preparation

Mustard Cream Sauce

     In a small saucepan add the butter and place it at a medium high-heat. When the butter starts sizzling add the shallots, whole grain mustard, and sauté for a couple of seconds. Add the white wine and let it cook down, this should take about 2-3 minutes. Once reduced add the cream, Dijon mustard, white pepper, and salt; mix until all is incorporated. Let the sauce boil for 3-5 minutes or until thickened. When sauce is ready remove it from the heat and cover it for later use.

 

Seared Salmon

      Season fillets on both sides with salt. In a large sauté pan; heat the oil and butter together at a medium high-heat. Once the oil and the butter heat up in the pan, add in the salmon skin side down [do not over crowd the pan] and cook until crisp [4 minutes]. Flip the salmon and cook for another 3 minutes.

Preparation

Place the salmons onto the plates and spoon over the creamy mustard sauce. Serve and enjoy!