Serves:
4 people
Prep Time:
10 minutes
Cooking Time:
20 minutes
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 salmon filets, skin on
- Salt and pepper
- 1 shallot, chopped
- 2 cloves garlic, minced
- 4-5 sprigs fresh thyme or ½ teaspoon dried thyme leaves
- 1/2 cup dry white wine such as Sauvignon Blanc or Chardonnay
- 3 tablespoons Organicville Salt Free Stone Ground Mustard
- 2/3 cup chicken or fish stock
- 1/2 cup heavy cream
- Parsley, for garnish
Instructions
- Heat a large cast iron skillet over medium-high heat.
- When the skillet is hot add butter and olive oil. Heat until the oil is hot and butter is bubbling.
- Add the salmon filets, skin-side down. Using a fish spatula, gently press down on the filets to ensure skin has full contact with the pan.
- Turn the heat down to medium and cook the salmon for 3 or 4 minutes. Gently turn the salmon over and cook for 1 or 2 more minutes. Remove from the skillet and set aside.
- To the same pan, add the chopped shallot and cook for 2-3 minutes over low heat, then add minced garlic and thyme leaves, sauté for 30 seconds until garlic is fragrant.
- Deglaze the pan with the white wine and let it simmer for 5 minutes until the liquid reduces by half.
- Still on low heat, add in Organicville Salt Free Stone Ground Mustard, chicken stock and the heavy cream, stir and let it simmer for 5 minutes longer.
- Bring the salmon back to the pan and let it simmer in the sauce for 5-7 minutes until the salmon is opaque and cooked all the way through and the sauce is desired consistency.
- Taste the sauce and add more salt and pepper if necessary.
- Garnish with chopped parsley and Enjoy!
