PREP: 3 minutes
COOK: 17 minutes
Gluten-Free, Nut-Free, Pescatarian, Egg-Free
salmon fillets (4oz)
garlic cloves, minced
chopped fresh parsley
Salt and pepper to taste
In a large skillet, heat the oil over medium-high heat. Season the salmon with salt and pepper to taste. Arrange the salmon in the skillet, with the seasoned side down. Season the remaining side with salt and pepper to taste. Cook the salmon until it is golden and releases easily from the pan, about 3 to 4 minutes. Flip the salmon and continue to cook until the remaining side is golden and releases easily from the skillet, about 3 to 4 minutes. Remove the salmon from the pan and set it aside.
Remove the pan from the heat and allow it to cool down slightly before making the Dijon sauce. Once cooled, melt the butter over medium heat. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the chicken broth and continue to cook until it reduces by half, about 3 to 4 minutes. Stir in the cream and Dijon mustard. Continue to cook, stirring occasionally, until the sauce has thickened slightly, about 1 to 2 minutes. Stir in the parsley. Return the salmon to the skillet and continue to cook until the salmon is cooked through, about 1 to 2 minutes.
Serve immediately or store in the refrigerator for up to 3 days.
|Total Fat (g)||18|
|Saturated fat (g)||5|
|Total Carbohydrate (g)||3|
|Total Sugars (g)||1|
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