Prep 10 mins
Cook 15 mins
Make this simple and tasty recipe, and you could happily clean out at least one of your almost-empty condiment jars, the Dijon mustard.
- 4 (6 ounce) salmon fillets, skin removed
- 1⁄2 teaspoon kosher salt
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, cold
- 1 small shallot, finely chopped
- 1⁄2 cup white wine
- 1 tablespoon Dijon mustard
- 2 tablespoons roughly chopped fresh dill, plus more for garnishing
- 1⁄8 teaspoon black pepper
- 1 cucumber, thinly sliced (optional)
- Set broiler on high.
- Place the salmon on a foil-lined broiler pan and season with 1 /4 teaspoon of the salt.
- Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
- Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of butter until it melts.
- Add the shallot and cook until softened, about 1 minute.
- Add the wine and cook until REDUCED BY HALF, about 3 minutes.
- Reduce heat to low and whisk in the mustard, dill, pepper and the remaining salt.
- Remove from heat.
- Cut remaining butter into pieces, add to the sauce, and whisk until incorporated.
- Place salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.
- Serve with the cucumber, if desired.
I can't say enough about this recipe -- it is fabulous and so easy to make! The only negative was that my sauce turned out watery (but the sauce tasted sooo good that I still give a 5 star rating). Next time, I will simmer the sauce for more than 3 minutes or add a little cornstarch. My husband -- who does not like dill -- gobbled up this recipe and had seconds. This is my new favorite fish recipe!