Salmon with Creamy Garlic Dijon Sauce
INGREDIENT:
INSTRUCTIONS:
- 4 (6 - 7 oz) skinless salmon fillets
- 3 tsp olive oil
- Salt and freshly ground black pepper
- 3 garlic cloves, minced (1 Tbsp)
- 1/2 tsp cornstarch
- 1/2 cup heavy cream
- 1 1/2 Tbsp dijon mustard (or a little more to taste)
- 1/2 tsp honey
- 1/2 cup low-sodium chicken broth
- 1 Tbsp minced fresh dill
INSTRUCTIONS:
- Heat a large non-stick skillets over medium-high heat (or use two skillets if you used large 7 - 8 oz fillets like I did so they aren't overcrowded).
- Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.
- Place salmon in skillet (top of salmon turned down). Let sear until golden brown on bottom, about 4 minutes then flip and continue to cook to desired doneness, about 2 - 3 minutes longer.
- Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey.
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