Pan Crisped Salmon with Light Dijon Cream Sauce

My rating: 5 stars

kids' rating: 4 stars

I was afraid this was going to taste really mustardy, but I needn't have feared. I was licking my plate. I serve this with mashed potatoes, because they're delicious, and it's another medium for the sauce.

Ingredients:

2 tablespoons butter, divided

4 cloves garlic, minced and divided

3/4 cup panko breadcrumbs

1 tablespoon olive oil

1 1/2 pounds salmon filet

 1 shallot, diced

3 T freshly chopped sage

1/3 c dry white wine

1 cup evaporated milk

3 T Dijon mustard

salt and pepper, to taste

Directions

1. Toast the breadcrumbs. Add 1 T of the butter to a small skillet over medium heat. Add in half of the minced garlic and cook for 30 seconds, or until fragrant, then stir in the breadcrumbs. Constantly stirring, toast the breadcrumbs for a minute or two, until slightly golden. Remove from the heat and set aside. 

2. Cook the salmon. Add the olive oil to a large skillet over medium-high heat. Season the salmon all over with 1/2 t each with salt and pepper. Place the salmon in the skillet and cook for 5-6 minutes per side, until the salmon is golden brown, opaque and flakes easily with a fork. Transfer the salmon to a plate and set aside. 

3. Making the cream sauce. Add the remaining 1 T butter to the same skillet used to cook the salmon. Once melted, add in the remaining garlic, with the shallot and sage. Stir to coat, then cook for 1-2 minutes until sizzling. Pour in wine and cook for 2-3 minutes until reduced slightly. Whisk in the milk and dijon. Continue to whisk and cook for another few minutes, until the sauce thickens. Taste and season additionally as needed. 

4. Serve. Immediately, topping the salmon with sauce and a sprinkling of toasted breadcrumbs.