Pan Seared Salmon with Creamy Dijon Sauce
Ingredients
The salmon
-
6
oz.
salmon filets
-
1
teaspoon
dry basil
-
½
teaspoon
dry oregano
-
½
teaspoon
garlic powder
-
¼
teaspoon
salt
-
1
tablespoon
avocado oil
The creamy dijon sauce
-
2
cloves
garlic, minced
-
2
tablespoons
white cooking wine
-
¼
cup
low sodium chicken broth
-
1
cup
full fat coconut milk
-
2½
tablespoons
dijon mustard
-
1
tablespoon
stone ground mustard
-
1
tablespoon
lemon juice
-
1
tablespoon
fresh thyme
-
to taste
salt & pepper
Instructions
- Mix dry basil, oregano, garlic powder, and salt in a small bowl and season the flesh side of the salmon filets.
- Heat a large skillet over medium-high heat and add avocado oil.
- Place the salmon in the pan, flesh side down, and cook for 5 minutes, then flip and cook for 4 minutes on the skin side.
- Remove the salmon from the pan and let it rest.
- Deglaze the pan with chicken broth and white cooking wine, scraping the bits off the bottom.
- Add minced garlic and sauté for 30 seconds.
- Stir in coconut milk, dijon mustard, stone ground mustard, and lemon juice, whisking to combine, then let simmer for 5 minutes.
- Add fresh thyme and salt to taste, letting it simmer for 1 more minute.
- Serve the creamy mustard sauce over the salmon.
Nutrition Facts (estimated)
Servings
6
Calories
341
Total fat
22g
Total carbohydrates
5g
Total protein
27g
Sodium
231mg
Cholesterol
0mg
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