Directions
- 1Pat the salmon dry with paper towels, then season both sides with salt and pepper.
- 2Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few minutes on each side, until a golden crust forms and it's almost cooked through.
- 3Remove salmon from the pan, lower the heat to medium. Melt butter in the pan.
- 4Fry shallots for a couple of minutes until they start to color, then add garlic and lemon zest; fry for another 30 seconds.
- 5Pour in chicken stock and stir in cream. Stir in Dijon mustard and lemon juice (start with less and add more to taste).
- 6Simmer the sauce until thickened (about 5 minutes), season to taste.
- 7Add salmon back to the pan and baste in the sauce.
- 8Serve garnished with fresh parsley.
Ingredients
- 4 pieces boneless skinless salmon fillets
- 0.5 tbsp olive oil
- 0.25 tsp salt
- 0.5 tsp black pepper
- 4 tbsp unsalted butter
- 2 small, very finely diced shallots
- 2 large cloves, very finely diced garlic
- 1 zested and halved lemon
- 0.75 cup chicken stock
- 0.5 cup heavy/double cream
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley
Equipment
large non-stick panpaper towelstongswooden spatula
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