Description
A delicious and nutritious pan seared salmon served with a rich creamy mustard sauce, perfect for a hearty dinner.
Ingredients
Scale
- 4 Wild Caught Sockeye Salmon Fillets (with skin on)
- Kosher Salt
- Freshly Ground Black Pepper
- 3 tablespoons Olive Oil
- 1 medium Sweet Onion, finely chopped
- 4 large Garlic Cloves, finely chopped
- 1 cup Chicken Stock
- 1 cup Half and Half
- 2 teaspoons Onion Powder
- 1 teaspoon Garlic Powder
- 3 tablespoons Dijon Mustard
- 3 tablespoons Stone Ground Mustard
- 5 cups Fresh Baby Spinach (5 ounces)
- Kosher Salt and Freshly Ground Black Pepper, to taste
Instructions
- Heat a large cast-iron skillet over medium-high heat.
- Add 3 tablespoons of olive oil and heat until shimmering.
- Add the salmon fillets, skin side down, pressing gently with a fish spatula.
- Cook the salmon for 3 to 4 minutes without flipping.
- Gently turn the salmon and cook for another 1 to 2 minutes, then remove from skillet and cover with foil.
- In the same skillet, sauté the chopped onion for about 2 minutes until translucent.
- Add the garlic and cook for one more minute.
- Pour in the chicken stock and deglaze the skillet, scraping up any bits stuck to the bottom.
- Add half and half, Dijon mustard, stone ground mustard, onion powder, and garlic powder to the skillet and stir.
- Bring to a boil, then reduce heat and simmer for about 5 minutes until the sauce thickens slightly.
- Add spinach and cook until wilted.
- Return the salmon fillets to the skillet and serve over brown rice or cauliflower rice.
Notes
Let the salmon rest covered for a few minutes after cooking to maintain moisture. Use fresh garlic for better flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Seating
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 300
- Sugar: 6g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg