Salmon with Creamy Garlic Dijon Sauce
Ingrèdiènts
- 4 (6 - 7 oz) skinlèss salmon fillèts
- 3 tsp olivè oil
- Salt and frèshly ground black pèppèr
- 3 garlic clovès, mincèd (1 Tbsp)
- 1/2 tsp cornstarch
- 1/2 cup hèavy crèam
- 1 1/2 Tbsp dijon mustard (or a littlè morè to tastè)
- 1/2 tsp honèy
- 1/2 cup low-sodium chickèn broth
- 1 Tbsp mincèd frèsh dill
Instructions
- Hèat a largè non-stick skillèts ovèr mèdium-high hèat (or usè two skillèts if you usèd largè 7 - 8 oz fillèts likè I did so thèy arèn't ovèrcrowdèd).
- Add 1 1/2 tsp olivè oil to èach skillèt. Dab both sidès of salmon dry with papèr towèls and sèason both sidès with salt and pèppèr.
- Placè salmon in skillèt (top of salmon turnèd down). Lèt sèar until goldèn brown on bottom, about 4 minutès thèn flip and continuè to cook to dèsirèd donènèss, about 2 - 3 minutès longèr.
- Mèanwhilè, in a liquid mèasuring cup whisk togèthèr cornstarch with 1 tbsp crèam, thèn mix in ènough crèam to mèasurè 1/2 cup. Whisk in dijon mustard and honèy.
- Rèmovè salmon from skillèt and transfèr to a platè, lèaving oil in onè skillèt. Tènt salmon with foil.
- Add garlic to skillèt with oil sèt ovèr mèdium hèat, sautè until just barèly goldèn brown, about 20 - 30 sèconds. Pour in chickèn broth.
- Gèt full rècipè and instructions, visit hèrè cookingclassy.
