Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
2 to 4
-
Course
Main Course
-
Cuisine
American
Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs
Description
Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs starts with salmon seasoned simply with salt and pepper, pan-seared until golden outside and opaque within. The garlic butter breadcrumbs are toasted separately, combining panko crumbs with sautéed garlic and butter to create a crisp topping. The sauce is prepared in the same pan after salmon removal by sautéing shallots, garlic, and sage, then adding white wine to reduce. Evaporated milk and Dijon mustard are whisked in to form a light cream sauce. This combination balances the richness of the salmon and buttered crumbs with the wine's acidity and mustard's sharpness.
The salmon is served topped with the garlic butter breadcrumbs and a drizzle of the light Dijon cream, providing contrasting textures and flavor layers from the fresh herbs and garlic. The use of evaporated milk instead of heavier cream keeps the sauce lighter.
Ingredients
- 1 pound salmon filet
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 1/2 cup panko bread crumbs
- 1 1/2 tablespoons butter unsalted
- 3 garlic minced or pressed, cloves
- 1 shallot diced, small
- 2 tablespoons sage freshly chopped
- 1/4 cup white wine dry
- 3/4 cup evaporated milk low-fat
- 1 1/2 tablespoons Dijon mustard
Instructions
- Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.
- Heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opague in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time. Remove salmon and set aside, then add remaining 1/2 tablespoon of butter, shallot, garlic, and sage. Stir well to coat then cook for 1-2 minutes until sizzling, then add in white. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.
- Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs. Serve with rice, potatoes, vegetables or salad!
User Reviews
Overall Rating
5
You'll Also Love
