~Salmon with Mustard Wine Sauce~

Ohhhhhh my goodness!! This is restaurant-worthy salmon right here. Ah! If you want to impress your date/husband/wife/friends/family/whoever, this is a definite go-to recipe. It is also very easy to make--so you can't go wrong with this recipe. If you like salmon, or even think it's okay, you will still love this recipe. Honestly, it's that good.

I made this last week, and Jeremy already requested it this week. (Think he liked it?)

Normally, I don't serve a starch for dindin, and if I do it is brown rice. Tonight however, Jeremy requested white rice, so I paired the salmon with that and asparagus. I broiled the asparagus in the oven with olive oil and parmesan (click here for the simple recipe). Such a simple, moist salmon. Big pet peev of mine--dry fish. Yuck. Not this recipe--the salmon was soooo moist--perfection!

Serves 4

You'll Need:

4 pieces frozen skinless salmon fillets, thawed

flour for dredging

2 Tbs. vegetable oil

3 Tbs. butter

1/2 c. white wine

salt and pepper to taste

2 Tbs. Dijon mustard

1/2 c. fish stock*

Juice of 1/2 lemon

1/4 c. heavy cream

Get Busy:

Lightly flour the salmon. In a large skillet, heat the oil, add the salmon and saute over medium heat until golden, turning once, about 3 minutes per side. Set the salmon aside and discard the oil from the pan.

Add the butter, wine, salt and pepper to the pan and bring to a simmer. Add the mustard, fish stock and lemon juice. Simmer over medium-high heat for 5 minutes.

Gradually add the cream, stirring constantly and simmer until slightly until thickened, about 5 minutes. Add the salmon to the sauce and simmer until the fish is well coated and the sauce is reduced, maybe 3 more minutes. Transfer to a plate and pour remaining sauce on top. Enjoy!

*Don't have fish stock? I didn't either, and I couldn't find it at the grocery story I went to. So I just used chicken stock--no big deal. It was still amazing. If you make it with fish stock let me know how it turned out.