I never would have thought to pair mustard and salmon together, but when my boyfriend came to me with this recipe and insisted we try it, I decided to give it a shot. I honestly didn’t even think I’d like it, since the flavor combo just seemed odd. Much to my excitement, it was the perfect light and tangy recipe to celebrate the warmer weather! Also, fresh sage smells realllly good, and I always love a recipe involving wine 🙂 5 stars!
- 4 salmon fillets, scales removed
- 2 tablespoons of avocado oil
- 1/2 tablespoon of butter
- 1 1/2 tablespoons of minced garlic
- 6 fresh sage leaves, chopped
- 1 small shallot, diced
- 1/4 cup of white wine
- 1 small can of evaporated milk
- 2 tablespoons of dijon mustard
- 1 tablespoon of thyme
- Salt and pepper
- Heat the avocado oil in a large frying pan over medium-high and sprinkle salt and pepper on both sides of the salmon. Pan-crisp the salmon for about 5 minutes per side.
- Once the salmon is cooked through, remove it from the pan and set aside. Keep the oil in the pan and add the butter, minced garlic, and shallot. Saute for about 2 minutes on medium heat until the shallot pieces soften.
- Add the white wine and let it boil down and reduce for about 3 minutes. Then stir in the evaporated milk and Dijon and stir frequently for another 2 minutes or so, until the sauce thickens. It will boil slightly, so scrape the bottom of the pan to keep it from burning.
- Pour the sauce over the salmon and eat up!