Prep 5 mins
Cook 10 mins
A warm, tangy kick to a popular dish. Plus, 15 minutes and it's on the table!
- 1 1⁄2 lbs salmon fillets
- 1⁄2 teaspoon salt, divided
- 1 tablespoon olive oil
- 3 tablespoons cold butter (divided)
- 1 small shallot, finely chopped
- 1⁄2 cup white wine
- 1 tablespoon Dijon mustard
- 2 tablespoons roughly chopped fresh dill
- 1⁄8 teaspoon black pepper
- 1 cucumber, thinly sliced (for garnish)
- fresh dill sprig (for garnish)
- Season salmon with 1/4 t. salt and place on broiler pan (I line my pan with nonstick aluminum foil). Broil salmon on high for about 10 minutes, until cooked throughout.
- While salmon cooks, put oil and 1 T. of butter in saucepan and heat over medium-high heat until butter melts. Add shallot and cook for about 1 minute, until soft and opaque. Pour in wine and reduce by half, 3-4 minutes.
- Turn heat down heat to low and stir in mustard, dill, pepper, and the remaining salt. Whisk until well combined. Remove from heat and add butter in pieces to the sauce until melted and blended inches.
- Place the salmon on serving platter and spoon the sauce over the top. Garnish with dill and cucumber, if desired.
Great way to have salmon. I really loved the sauce. Great flavors!!
This was really delicious and cooked just the way I like it! I like it just barely cooked through, but not overcooked. I couldn't find my Dijon mustard, so I used Dijon mustard with chipotle. I came out terrific, so it probably doesn't matter what kind of mustard you choose.
This is a wonderful recipe! The flavors of the sauce are really delicious and compliment the salmon really well. I used Sockeye salmon and cut the recipe in half, other than that the only change I made was adding a little more wine. Made for Culinary Quest 2014