salmon diane
A beautiful, addictive sauce usually served over tenderloin, but here made pescatarian-friendly. Done in under an hour and so good you'll want to lick the pan clean. Just be sure the pan is no longer hot.
Ingredients
- 1 1/2 lb salmon
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 tbsp butter
- 1 cup sliced cremini mushrooms
- 2 shallots, chopped
- 4 cloves garlic, minced
- 1/2 cup brandy or cognac
- 3/4 cup vegetarian beef, or vegetable, broth
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 cup heavy cream
- mashed potatoes or creamy polenta, to serve
Instructions
- Pat the salmon filets very dry with paper towels. In a small bowl, toss the smoked paprika, chili powder, garlic powder, onion powder, and a pinch of salt and pepper. Rub thoroughly over the salmon filets to coat.
- Heat 2 tablespoons olive oil in a skillet over medium. Sear the salmon skin-side down (or, if skinless, what would be the skin side) for 4-5 minutes until it releases easily from the pan. Flip and cook 3-4 minutes longer. Move to a plate and keep warm.
- In the same skillet, melt 2 tablespoons of the butter. Toss in the mushrooms and cook 3-4 minutes. Add the remaining 2 tablespoons of butter, then the shallots and garlic. Cook 2-3 minutes longer.
- Slowly stream in the cognac/brandy and whisk for 2-3 minutes until reduced, then add the broth, mustard, and Worcestershire sauce. Simmer 4-5 minutes, then pour in the heavy cream. Simmer 4-5 minutes longer until the sauce is slightly thickened. Season to taste with salt and pepper.
- Divide the salmon filets among bowls of potatoes or polenta. Drizzle with the Diane sauce.