creamy dijon white wine salmon
What feels most familiar to me after a wacky week? Salmon. So that’s what we’re making today, friends.
If nothing else, our weather has been fantastic this week: 60s in the morning, low 80s in the afternoon, sunny, air feeling clean and unfiltered. Been nice. It sort of feels like Mother Nature is apologizing for being a twat and handing us a category 3 storm last week (man, it’s nearly been a week already?!).
So, as always, I’m thinking about cozy, but I’m also thinking about what I needed to use in my freezer (the salmon) and what sort of recipe brings forth a sense of groundedness and comfort. Don’t get me wrong, I definitely don’t feel normal yet, but perhaps this dish is one further step to creating that vibe moving forward.
Whether you’re a Helene or Milton victim or not, perhaps that will resonate, and help get you on your feet again.
Hearty, simple, one skillet, Creamy Dijon White Wine Salmon is a dish to make when your forehead is furrowed and your energy displaced. Tender filets crisped up in a light flour dredge and drizzled with the an easy and silky white wine mustard sauce. Best practices say to serve this with mashed potatoes, but hey, do you, pals. So long as the food gives you joy, I have no qualms.
Whammin’ Some Salmon
No complex seasoning hoorah with this fish dish. Instead of my classic blackening or Mexican-inspired blends, we’re just dredging the fish filets in flour, a little garlic powder, and a little smoked paprika. The result? Extra crispness. Mmm.
Make sure your salmons are very dry – I set them on a plate and cover with paper towels while I roam around doing whatever to prep for the dish. Heat some olive oil in your skillet, then dip both sides of the salmon in the flour mix and place skin-side down on the skillet. Or, if your fish doesn’t have skin, what would be skin side down. Season the flesh with salt and pepper.
Flesh. I don’t love that word. Just feels cannibalistic to me.
Sear the fish for 4-5 minutes per side, then throw onto a plate and cover to keep warm.
Now, the flour will likely have burnt a bit to the bottom of the skillet. While some of that is a nice flavoring agent to your sauce, too much will yield weird floaties and disrupt the beautiful texture we’re trying to extrapolate. Use some paper towels to wipe a good amount out.
Bring On the Sauce
In your same skillet, now cleaned of excess flour grime, melt a little butter. Stir in minced garlic cloves and a shallot, just for a minute to let them emit that beautiful fancy restaurant fragrance we all know and love.
Next, swirl in a little flour – this will help the sauce thicken – and, while whisking as best you can, pour in some apple cider or vegetable broth (I had some cider around, and wound up enjoying the gentle sweet pinch it added to our sauce). Then, add your heavy cream and mustard.
Whisk it all up for a few minutes until the sauce begins to thicken. Keep in mind it will continue to do so as it cools. Taste and adjust the salt and pepper as needed. A tiny pinch here and a little flick there make a big difference sometimes.
And with that, dinner is served! Or lunch, or meal prep, or Thanksgiving, or whatever.
Hey, I don’t see the harm in adding this to your holiday menu, which is coming soonish, by the way!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Snuggle up with salmon:
Ginger Maple Salmon Rice Bowls
Sheet Pan Sticky Pomegranate Salmon
Sage Butter Cider Glazed Salmon
Sheet Pan BBQ Butter Salmon and Ranch Potatoes
Sheet Pan Hot Honey Balsamic Salmon
Bourbon Brown Sugar Salmon and Mashed Sweet Potatoes
creamy dijon white wine salmon
Ingredients
- 1 1/2 lb salmon
- 1/4 cup + 2 tbsp all purpose flour
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 medium shallot, minced
- 1/2 cup apple cider (or vegetable broth)
- 3/4 cup dry white wine
- 1 cup heavy whipping cream
- 2 tbsp dijon mustard
- mashed potatoes or rice/rice pilaf, to serve
Instructions
- Pat the salmon filets very dry with paper towels and set on a plate. On another shallow plate, toss 1/4 cup of flour with the smoked paprika and garlic powder.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Dredge both sides of the salmon in the flour mixture. Season with salt and pepper, then place in the skillet. Sear for 4-5 minutes per side until the salmon easily loosens from the pan. Place on a clean plate.
- Wipe off any excess burnt flour from the bottom of the skillet with paper towels. Melt the butter, then stir in the garlic and shallot for 1 minute until fragrant. Whisk in the remaining tablespoon of flour, then, still whisking, stream in the cider/broth and wine. Bring to a gentle simmer, then pour in the heavy cream and dijon mustard. Cook until slightly thickened, around 2-3 minutes. Season to taste with salt and pepper.
- Divide salmon and the cream sauce over plates of mashed potatoes, rice, or rice pilaf, or any grain of choice. I like some steamed broccoli or green beans on the side as well. Bon appetit!
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