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Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs

If I want something new, if family is coming into town…this is one of the first food blogs I go to-  How Sweet it is.  Because I have never made anything from the blog that has disappointed including this Salmon with a light dijon cream sauce.  It was quick, easy (two words which are a necessity in my life right now as a working mommy of a 6 month old), and it was really good…lick up your plate kind of good.

salmon

Here is the original recipe from How Sweet it is:

I swapped white wine for chicken stock and if you don’t have sage you can use basil, parsley, thyme, rosemary…anything that goes nicely with salmon.

Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs

YIELD: SERVES 2-4        PREP TIME: 15 MINUTES       COOK TIME: 25 MINUTES     TOTAL TIME: 45 MINUTES

ingredients:

1 pound salmon filet
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup panko bread crumbs
1 1/2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 small shallot, diced
2 tablespoons freshly chopped sage
1/4 cup dry white wine (I didn’t have any hand so I used chicken stock)
3/4 cup low-fat evaporated milk
1 1/2 tablespoons dijon mustard

directions:

Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.

Heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opague in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time. Remove salmon and set aside, then add remaining 1/2 tablespoon of butter, shallot, garlic, and sage. Stir well to coat then cook for 1-2 minutes until sizzling, then add in white. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.

Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs. Serve with rice, potatoes, vegetables or salad

 

 

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