This recipe came together in under 15 minutes but it’s oh so elegant and delicious!
I’m finally back! This weekend was a whirlwind with the fundraiser I’ve been planning for weeks happening and my new oven being hooked up and ready to bake!!
I was super craving salmon, and although I usually bake it, I had to figure out how to do it on the stove top. I came across this recipe on “How Sweet It Is” and I knew that it would be a success in my house. I changed a few things slightly but all in all this recipe is such a hit. Lily LOVES salmon, she shrieks with delight when I tell her I’m making it.
I was running behind and the day just slipped by mean and BAM it was supper time. This recipe took me less than 15 minutes and it was really easy to prepare. My family loved the switchup of the salmon from the usual baked version I make. Here’s the recipe!
SEARED SALMON WITH DIJON CREAM RECIPE
- 1 pound salmon filet
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1/2 cup panko bread crumbs
- 1 1/2 tablespoons unsalted butter
- 3 garlic cloves, minced or pressed
- 1/4 cup apple juice
- 3/4 cup low-fat evaporated milk
- 1 1/2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dill
Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.
Heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opague in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time. Remove salmon and set aside, then add remaining 1/2 tablespoon of butter, garlic, and dill. Stir well to coat then cook for 1-2 minutes until sizzling, then add in apple juice. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.
Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs.
**Feel free to rate this recipe and leave a comment below, I’d love to hear from you!!