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Salmon: Dijon Salmon

Source of Recipe

From "Dinner Then Dessert" by Sabrina Snyder


Recipe Introduction

"The combination of wine, balsamic vinegar, and Dijon creates a very sophisticated sauce. The mustard loses some of its intensity when it cooks and falls to the background, making for a more nuanced flavor. It would be just as delicious as a salad dressing or served alongside grilled chicken breasts."

List of Ingredients

â—¦ 3 cloves garlic
â—¦ â…“ cup balsamic vinegar
â—¦ 2 tablespoons white wine
â—¦ 2 tablespoons honey
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 tablespoon fresh lemon juice
â—¦ 4 (6-ounce) salmon fillets, skin-on
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon coarsely ground black pepper
â—¦ 1 tablespoon olive oil


Recipe

Add the garlic, balsamic vinegar, white wine, honey, Dijon, and lemon juice to a food processor and pulse until smooth, about 30 seconds.

Season the salmon with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon skin side down and cook for 4 minutes. Flip the salmon and cook for another minute.

Pour the mustard sauce over the salmon and cook for 2 minutes more.

Remove the salmon from the pan and cook the sauce for 3 to 4 minutes more, until thickened. Serve the salmon with the sauce spooned over the top.

Serves 4



• Tip:
To prevent fish from sticking to the pan when you pan-sear it, make sure your pan is well coated with oil or butter, and make sure the fat is hot. I look for ripples in the oil as an indicator; you can also drop a small piece of fish in to see if it sizzles. Then, once you add the fish, it's important to just leave it to sear and not try to move it. The timing will vary, but typically it takes about 4 minutes to get a nice sear. Once you've seared the first side, check to make sure there's still enough oil/butter in the pan; if not, add a touch more before flipping the fish. Make sure the oil/butter has a few seconds to come up to temperature before you flip the fish.