CREAMY DIJON SALMON
Tender Salmon smothered in a mouthwatering creamy Dijon sauce with garlic and herbs. Low carb and Keto approved, the sauce alone is addictive to the extreme!
Provided by Karina
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
- Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
- Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
- Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
- Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
- Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
- Serve.
Nutrition Facts : Calories 428 kcal, Carbohydrate 9 g, Protein 34 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 112 mg, Sodium 98 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
POACHED SALMON WITH DIJON CREAM SAUCE RECIPE - (4.7/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Bring wine, 2 tablespoons chives, sliced shallots, and thyme sprigs to a simmer in a heavy large skillet. Add fish, lay lemon slices on top of fish in a single layer, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish and lemon slices to plates. Tent with foil to keep warm. Remove thyme sprigs from skillet. Add cream to skillet and bring to a boil. Boil until reduced to sauce consistency, stirring occasionally, about 3 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with remaining tablespoon of chives and gently squeeze lemon slices on top.
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN (OR SALMON) IN A ZESTY LEMON CREAM SAUCE
I adapted this recipe from one I found in a South Beach diet cookbook. The original recipe is with broiled salmon, I prefer it with chicken, but still prepare it both ways. It's fast, easy, and so yummy. Tastes a bit like a creamy chicken picatta.
Provided by Lassie
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken breasts with salt and pepper.
- Lightly dredge with flour, shaking off excess.
- Sauté chicken breasts in olive oil until light brown and cooked through, approximately 4 minutes per side.
- Place chicken aside in a pretty dish or platter.
- Add another tablespoon of oil to pan, if necessary, and sauté garlic over medium heat for one minute.
- Reduce heat to low and add the lemon juice, capers, and lemon-pepper seasoning. Cook for five minutes.
- Add the sour cream and cook for five more minutes, or until heated through.
- Pour sauce over chicken and serve immediately.
Nutrition Facts : Calories 253.1, Fat 14.2, SaturatedFat 5.1, Cholesterol 78.5, Sodium 217, Carbohydrate 3.2, Fiber 0.2, Sugar 0.4, Protein 27.4
SALMON WITH LEMON-DIJON CAPER SAUCE
Steps:
- Heat oil in large skillet on medium-high heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove fish from skillet. Discard any grease from skillet.
- Whisk flour, mustard and chicken stock until blended.
- Add capers and 1 Tbsp. garlic to skillet; cook and stir on medium heat 30 sec. Stir in lemon juice; cook 1 min., stirring frequently. Add chicken stock mixture; mix well. Bring to boil, stirring frequently. Continue to cook and stir 1 to 2 min. or until thickened. Remove from heat. Stir in parsley.
- Heat remaining oil in medium skillet on medium-high heat. Add remaining garlic; cook and stir 1 min. Add spinach; cook and stir 2 to 3 min. or just until wilted.
- Serve spinach topped with salmon and caper sauce.
Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 1 g, Protein 26 g
SALMON WITH DIJON CREAM SAUCE
Try this easy to make and great tasting recipe. The delicious sauce can be used on many different foods.
Provided by Troy Kilborn
Categories Baked Salmon
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
- Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
- In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.
- In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.
- Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 8.9 g, Cholesterol 117.2 mg, Fat 21.7 g, Fiber 0.2 g, Protein 34.8 g, SaturatedFat 7.7 g, Sodium 162.2 mg, Sugar 0.5 g
SALMON WITH DIJON CREAM SAUCE
Try this easy to make and great tasting recipe. The delicious sauce can be used on many different foods.
Provided by Troy Kilborn
Categories Baked Salmon
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
- Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
- In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.
- In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.
- Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 8.9 g, Cholesterol 117.2 mg, Fat 21.7 g, Fiber 0.2 g, Protein 34.8 g, SaturatedFat 7.7 g, Sodium 162.2 mg, Sugar 0.5 g
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