Description
A simple yet elegant recipe featuring tender salmon fillets paired with a rich, creamy mustard sauce, perfect for a delightful dinner experience.
Ingredients
Scale
- 4 Wild Caught Sockeye Salmon Fillets (with skin on)
- Kosher Salt, season generously
- Freshly Ground Black Pepper, season generously
- 3 tablespoons Olive Oil
- 1 medium Sweet Onion, finely chopped
- 4 large Garlic Cloves, finely chopped
- 1 cup Chicken Stock
- 1 cup Half and Half
- 2 teaspoons Onion Powder
- 1 teaspoon Garlic Powder
- 3 tablespoons Dijon Mustard
- 3 tablespoons Stone Ground Mustard
- 5 cups Fresh Baby Spinach (5 ounces)
- Kosher Salt and Freshly Ground Black Pepper, to taste
Instructions
- Heat a large cast iron skillet over medium-high heat.
- Add 3 tablespoons of olive oil and heat until shimmering.
- Add salmon fillets, skin side down, and gently press down with a fish spatula.
- Cook the salmon for 3 to 4 minutes, then gently turn and cook for an additional 1 to 2 minutes. Remove from skillet and cover with foil.
- In the same skillet, add chopped onion and sauté for 2 minutes, then add garlic and cook for 1 more minute.
- Deglaze the skillet by pouring in chicken stock and scraping up browned bits.
- Add half and half, Dijon mustard, stone ground mustard, onion powder, and garlic powder. Bring to a boil, then reduce heat to a gentle simmer until the sauce thickens slightly.
- Stir in baby spinach, cooking just until it wilts in the sauce.
- Return salmon fillets to the sauce, gently coat, and serve over brown rice or cauliflower rice.
Notes
Ensure the skillet is hot for a crispy skin and do not rush the sauce for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 piece of salmon with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg