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Salmon with mustard sauce


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  • 1 1/2 pounds salmon, 4 pieces, skinless
  • flour, for dredging
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons Dijon mustard
  • 1/2 cup fish stock
  • Juice of 1/2 lemon
  • 1/4 cup heavy cream - See more at:



Step 1

Lightly flour the salmon. In a large non-reactive skillet, heat the oil, add the salmon, and sauté over moderate heat until golden, turning once, about 3 minutes per side. Set the salmon aside and discard the oil from pan. Add the butter, wine, and salt and pepper to the pan, and bring to a simmer. Add the mustard, fish stock, and lemon juice. Simmer over moderately high heat 5 minutes.

Gradually add the cream, stirring constantly, and simmer until thickened, about 5 minutes. Add the salmon to the sauce and simmer until the fish is well coated and the sauce is reduced to 1/3 cup, about 3 minutes longer.

With a spatula, carefully transfer the fillets to serving plates. Strain the sauce, spoon a little over each fillet, and serve the remainder in a sauceboat. - See more at:

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