creamy dijon white wine salmon
Cozy comfort done in 30 minutes. Fall, ya'll!
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!
Notes
*Potatoes: This is my go-to mashed potato formula. I often simplify it by simmering the potatoes in cream and milk, then just adding garlic powder (1/2-1 tsp) and 2 tablespoons of butter when I mash the tatoes with some of the cream mixture.