Wednesday, October 16, 2019

What's Cooking Wednesday: Salmon With Dijon Sauce

Probably the most delicious and easy fish dish I have ever made. 

Thank you, Diane Morrisey, for the inspiration. If you do not follow her on Instagram yet, STOP RIGHT NOW, go follow her, then come back. She is amaaaaaazing. And normal. And relatable. And a mom. To A LOT of kids. And she's hysterical. And normal. Did I mention she's normal?! 

Without further ado, here's what you need:
Cream - 1 cup
Chicken stock - 1 1/2 cups 
Dijon mustard (I only had grainy mustard and pale ale mustard which worked out GREAT) 1 TBSP
   I used 1 TBSP of each mustard I had
Garlic - 4 cloves diced (I used 2 LARGE TBSP of minced garlic from a jar) 
Chopped onions - 1/4 cup  (I used leftover carmelized onions which worked out fabulous, a good cup worth)
Honey - 2 TBSP
Dill - a handful chopped
Spinach - 2-3 big handfuls

Heat some olive oil in the large skillet over mediumish heat. Dry the salmon well. Season with salt and pepper generously.

Place salmon skin side UP in the skillet and sear for 4 minutes. DO NOT MOVE IT. Flip it over and cook 3 more minutes. Then remove to a plate. I put a paper towel under the fish to absorb any extra oil. 

In the same pan, add a dash of olive oil, the garlic, and onions. Cook 1-2 minutes. If you choose to, I HIGHLY suggest making a batch of carmelized onions at the beginning of the week to use throughout in recipes. It adds some special sweetness which I personally love. 

 Be sure to enjoy a delicious glass of wine while you cook. Priorities, people, priorities. 

Add in the chicken stock, bring to a boil, and reduce it down a little. Then, add the cream, mustard, honey, spinach, and dill. (save a little bit of the dill for the end though)

Stir it for 2-3 minutes then add the salmon back in for a minute and top with that little extra dill you saved. 

I served mine with spinach and chive pasta from Trader Joe's. 

All in all, this dinner took me lass than 15 minutes and was one of my favorite fish dishes I've ever made. And, the sauce could be used with just about any protein. Next time, I plan to do it with shrimp and add in mushrooms. YUM! 

Warning: if you come to my house for dinner any time soon, THIS will be served. Just so you know ahead of time. 

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