Salmon Fillets With Mustard Cream Sauce

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Servings: 4 Difficulty: Advanced
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Elegant poached salmon served with a rich, tangy Dijon mustard cream sauce
Salmon Fillets With Mustard Cream Sauce recipe image
Salmon Fillets With Mustard Cream Sauce recipe image
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Salmon Fillets With Mustard Cream Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1700.3

Description

This elegant dish features tender salmon fillets gently poached in a fragrant mixture of white wine, vermouth, and shallots. The fish remains moist and flaky, absorbing the subtle herbal notes of the poaching liquid. The star of the show is the luxurious mustard cream sauce, crafted by reducing the cooking juices and enriching them with butter, sharp Dijon mustard, and fresh chives. A fold-in of whipped cream adds a velvety texture that balances the tanginess of the mustard. Perfect for a romantic dinner or a special weekend meal, this recipe brings restaurant-quality flavor to your home kitchen with minimal effort.

Ingredients

Directions

  1. Whip the 2 tablespoons of chilled whipping cream in a small bowl until soft peaks form; cover and refrigerate until ready to use.
  2. Combine the dry white wine, dry vermouth, and minced shallots in a heavy large skillet.
  3. Bring the liquid to a boil over medium-high heat and reduce by half, about 5 minutes.
  4. Add the 1 cup of whipping cream to the skillet and bring back to a boil.
  5. Reduce the heat to low to maintain a gentle simmer.
  6. Gently nestle the salmon fillets into the simmering cream mixture.
  7. Cover the skillet and simmer until the salmon is just cooked through and flakes easily with a fork, about 10 minutes.
  8. Transfer the cooked salmon fillets to serving plates using a slotted spatula.
  9. Tent the plated fish with foil to keep warm while you finish the sauce.
  10. Place the skillet with the remaining poaching liquid over high heat.
  11. Boil the liquid, stirring occasionally, until reduced to approximately 3/4 cup, about 5 minutes.
  12. Reduce the heat to low.
  13. Gradually whisk in the unsalted butter pieces until fully melted and incorporated.
  14. Whisk in the Dijon mustard and chopped fresh chives until blended.
  15. Remove the sauce from the heat.
  16. Gently fold the reserved whipped cream into the sauce.
  17. Season the sauce with salt and ground black pepper to taste.
  18. Spoon the creamy mustard sauce over the salmon fillets and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1700.3kcal
% Daily Value *
Total Fat 115.5g178%
Saturated Fat 41.3g207%
Cholesterol 436.5mg146%
Sodium 518.0mg22%
Total Carbohydrate 15.9g6%
Dietary Fiber 1.3g6%
Sugars 2.3g
Protein 124.0g248%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the whipping cream is very cold before whipping to achieve the best stability and volume.

Do not let the sauce boil after adding the butter and mustard, as the cream may curdle or break. Keep the heat low when incorporating the butter.

If the sauce becomes too thick after reduction, you can thin it slightly with a splash of water or additional white wine.

This dish is best served immediately. The sauce will thicken as it cools.

Keywords: salmon, mustard sauce, dijon, cream, poached fish, white wine, shallots, chives, dinner party, easy dinner, seafood, comfort food, healthy fats, protein, gourmet, quick meal, vermouth, rich sauce, fish fillets
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