Salmon With Dijon Cream Sauce Recipe Recipe For Stuffed

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CREAMY DIJON SALMON



Creamy Dijon Salmon image

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

1 tablespoon olive oil
1 tablespoon unsalted butter
21 oz (600 g) salmon filets (skin on or off)
Salt and pepper, (to taste)
1 teaspoon garlic powder
1/2 teaspoon mild paprika
1 tablespoon unsalted butter
4 cloves garlic, (minced)
3/4 cup low-sodium chicken stock or broth
1 cup heavy cream**, ((or half and half))
1 heaped tablespoon Dijon mustard, ((adjust to your taste))
2 tablespoons fresh chopped parsley
1 pound (500 g) asparagus stalks, ((woody ends trimmed))
Lemon wedges, (to serve)

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)



Poached Salmon with Dijon Cream Sauce Recipe - (4.7/5) image

Provided by Foodiewife

Number Of Ingredients 8

2/3 cup dry white wine (I used a dry Spanish Albarino)
3 tablespoons chopped chives, divided
2 sprigs of thyme
1 shallot, thinly sliced
1 meyer lemon, thinly sliced and seeded
1 1/2 lb salmon fillet, pin bones removed
1/2 cup whipping cream
4 teaspoons Dijon mustard

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.

SALMON WITH DIJON CREAM SAUCE



Salmon with Dijon Cream Sauce image

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

2 pounds salmon fillets
½ cup sour cream
⅛ teaspoon white pepper
⅛ teaspoon dried dill weed
⅓ cup Chardonnay wine
1 shallot, finely chopped
1 cup half-and-half cream
¼ cup all-purpose flour
1 tablespoon Dijon mustard

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



Salmon with Dijon Cream Sauce image

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

2 pounds salmon fillets
½ cup sour cream
⅛ teaspoon white pepper
⅛ teaspoon dried dill weed
⅓ cup Chardonnay wine
1 shallot, finely chopped
1 cup half-and-half cream
¼ cup all-purpose flour
1 tablespoon Dijon mustard

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 DILL SAUCE



Salmon With Dijon Dill Sauce image

Make this simple and tasty recipe, and you could happily clean out at least one of your almost-empty condiment jars, the Dijon mustard.

Provided by Charlotte J

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) salmon fillets, skin removed
1/2 teaspoon kosher salt
1 tablespoon olive oil
3 tablespoons unsalted butter, cold
1 small shallot, finely chopped
1/2 cup white wine
1 tablespoon Dijon mustard
2 tablespoons roughly chopped fresh dill, plus more for garnishing
1/8 teaspoon black pepper
1 cucumber, thinly sliced (optional)

Steps:

  • Set broiler on high.
  • Place the salmon on a foil-lined broiler pan and season with 1 /4 teaspoon of the salt.
  • Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
  • Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of butter until it melts.
  • Add the shallot and cook until softened, about 1 minute.
  • Add the wine and cook until REDUCED BY HALF, about 3 minutes.
  • Reduce heat to low and whisk in the mustard, dill, pepper and the remaining salt.
  • Remove from heat.
  • Cut remaining butter into pieces, add to the sauce, and whisk until incorporated.
  • Place salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.
  • Serve with the cucumber, if desired.

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