Wednesday, December 5, 2012

Pan Crisp Salmon with Dijon Cream and Garlic Breadcrumbs

My freezer is still half full of salmon from this summer. We have been really enjoying it.

When I pinned this recipe from Jessica at How Sweet Eats I knew it was going to be a good one.

I was right, this salmon was divine!
The creamy sauce with crispy crumbs, perfection.

What you need,

2 small salmon fillets, skin removed
¼ tsp. salt
¼ tsp. pepper
2 tsp. olive oil
½ cup Panko crumbs
1 ½ tbsp. butter
3 cloves garlic, minced
1 shallot, diced finely
2 tbsp. fresh sage, chopped
¼ cup chicken stock, or dry white wine
¾ cup low fat evaporated milk
1 ½ tbsp. Dijon mustard

Start by preparing the breadcrumbs. In a small saucepan over medium low heat, melt 1 tablespoon of the butter. Add in 2 of the minced garlic cloves and cook for 30 seconds until fragrant. Stir in the breadcrumbs and toss to coat with the butter and garlic. Continue to cook for 2-3 minutes until the crumbs turn light golden brown. Remove from the heat and set aside.

To prepare the fish, heat a large skillet over medium high heat and add the olive oil. Season the salmon with salt and pepper. Cook the salmon for 5-6 minutes per side until brown and crisp on the outside and cooked through. Remove the cooked salmon from the pan and set aside.

Add the remaining ½ tablespoon of butter to the pan, along with the shallot, the remaining garlic and the sage. Stir to coat and cook for 2 minutes until sizzling. Deglaze the pan with the chicken stock or wine. Cook for 2-3 minutes until it is bubbling and reduced slightly. Whisk in the milk and mustard and continue to cook until the mixture bubbles around the edges and thickens slightly.

Season the sauce with salt and pepper to taste.

Serve the salmon with the sauce and top with the breadcrumbs.

This recipe is going into my regular rotation. It was easy and fast and absolutely delicious!


Recipe from How Sweet It Is

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