creamed kale white wine and mustard salmon________________________________One skillet meal for busy weeknights and chilly evenings.
Ingredients
- 4 4-6 oz filets salmon
- 2 tbsp salted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 2 tsp lemon zest
- 1/2 cup white wine
- 1 cup canned full-fat coconut milk, or heavy cream
- 2 oz cream cheese, cubed
- 2 tbsp dijon mustard
- 1/2 cup grated parmesan cheese
- 2 cups kale, roughly torn
- rice or pasta, for serving
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Pat the salmon filets dry and season generously with salt and pepper. Set in the skillet and sear 3-4 minutes on one side, then flip and sear an additional 3-4 minutes until desired doneness. Move to a plate.
- In the same skillet, melt the butter. Saute the shallot until fragrant, about 2-3 minutes. Stir in the garlic, sage, and lemon zest for one minute. Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release the crispy bits. Simmer until reduced by half. Whisk in the coconut milk, cream cheese, mustard, and parmesan. Whisk until the cheese melts. Stir in the kale and heat until wilted, about 2-3 minutes more.
- Nestle the salmon filets in the cream sauce until heated through. Serve with rice or orzo (my favorite) or any kind of pasta.