Salmon with mustard sauce

Salmon with mustard sauce
Salmon with mustard sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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: http://www.lidiasitaly.com/recipes/detail/93#sthash.7NLkJfcd.dpuf

Directions

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: http://www.lidiasitaly.com/recipes/detail/93#sthash.7NLkJfcd.dpuf

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