Name: Salmon with Mustard Dill Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 (6 oz) salmon filets, skin on; salt and pepper; 3 Tbsp canola oil, divided; 2 garlic cloves, minced; 1 shallot, diced; ½ cup dry white wine (or water/broth); 2 Tbsp all -purpose flour; 1 cup sodium-reduced chicken broth; 1 cup half and half or 18% coffee cream; 1 Tbsp Dijon mustard; 3 cups chopped kale (stems removed), or baby kale/spinach; 3 Tbsp chopped fresh dill, plus more for garnish; 1 lemon, cut into wedges

Ingredients

4 (6 oz) salmon filets, skin on

salt and pepper

3 Tbsp canola oil, divided

2 garlic cloves, minced

1 shallot, diced

½ cup dry white wine (or water/broth)

2 Tbsp all -purpose flour

1 cup sodium-reduced chicken broth

1 cup half and half or 18% coffee cream

1 Tbsp Dijon mustard

3 cups chopped kale (stems removed), or baby kale/spinach

3 Tbsp chopped fresh dill, plus more for garnish

1 lemon, cut into wedges

Instructions

Using paper towels, pat both sides of the fish dry, season with salt and pepper.

Warm 2 Tbsp of the oil in a large skillet over medium heat. Add the salmon to the skillet, skin side up, and cook until golden, about 3-4 minutes, depending on the thickness of the salmon. Flip and cook for an additional 3 minutes. Remove and keep warm on a plate.

Using the same skillet, turn the heat to low, add the remaining oil and stir in the garlic and shallots. Cook, stirring frequently, until fragrant, about 2 minutes. Pour in the wine, scraping up any brown bits, then whisk in the flour and cook for 1 minute, until lightly browned.

Pour in the chicken broth, cream, and mustard. Stir until thickened, about 3 minutes. Season to taste with salt and pepper.

Stir in the greens and dill. Cook until wilted, about 3 minutes. If you find the sauce too thick, thin with a bit more broth or water.

Return the salmon to the skillet and sprinkle with remaining dill. Serve immediately with lemon wedges.