Salmon with White Wine-Mustard Sauce

February 25, 2013

Somewhat recently I re-discovered salmon. For awhile I thought it tasted fishy and then I realized what I had been missing – it’s delicious! It helped that we’ve gotten some Alaskan Salmon caught by a Vermonter in our meat share – the color and quality difference is amazing. This recipe has been in my file for ages so I pulled it out recently to try again – I think it’s from an old Bon Appetit. It only takes about 25 minutes and the flavors are wonderful – enjoy!

Salmon with White Wine-Mustard Sauce (4 servings)

1/4 t. salt, divided
1/8 t. black pepper
4 (6 oz.) salmon fillets about 1 inch thick
1 T. butter, divided
3 T. minced shallots (you can easily substitute onions)
2 T. dry white wine
3/4 c. fat free less-sodium chicken broth
1 T. Dijon mustard
3/4 t. cornstarch
4 t. minced fresh tarragon (we used dried)

Sprinkle 1/8 t. salt and pepper over fish. Melt 1 1/2 t. butter in a large nonstick skillet over medium-high heat. Add fish, and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet, and keep warm.

Melt 1 1/2 t. butter in skillet over medium heat. Add the shallots, and saute for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 t. salt, broth, Dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish and sprinkle with tarragon.

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