Description
This recipe is so very easy and quick. Perfect for a weeknight dinner but also great for a dinner party. A simple cream sauce made with heavy cream mustard and honey, a touch of dill and seasoned salmon. Now i prefer to cook this right under the broiler, but you can always use an indoor or outdoor grill, or even bake it. Feel free to use what method you prefer. A foil lined baking sheet under the broiler is quick cooking and easy clean up. The sauce cooks in just a few minutes as the salmon cooks. Serve this with recipe #391590 and a side salad or your favorite green vegetable. I happen to love baby peas with this.
Ingredients
- Salmon Fillets
- Salt
- Pepper
- Heavy Cream
- Honey
- Dijon Mustard
- Fresh Dill
Instructions
- Salmon — first thing is to remove the salmon from the refrigerator so it can come to room temperature, or take the chill off
- I leave the skin on mine, or you or your seafood counter guy can remove the skin if you want
- I place a piece of foil on a baking sheet and spray with a non stick spray or you can spray with olive oil too
- Place the fish on the foil and season well with salt and pepper
- Sauce — as the salmon is coming to room temp, start the sauce
- In a small sauce pan on medium high heat, add the cream, honey, and mustard and whisk well to combine everything
- Bring it to a light boil and then reduce to medium low and simmer for approximately 7-10 minutes
- Make sure to stir the sauce as it comes to a light boil and once the heat is turned down, stir a couple more times
- The cream will naturally reduce and thicken
- Salmon — as i mentioned, i like to broil this, but you can also bake the salmon or grill it
- Use what method you feel most comfortable with
- I use the second shelf for broiling
- And the salmon will take anywhere from 8-15 minutes, depending on the thickness of the salmon
- Serve — add the fresh dill to the mustard sauce right before serving and drizzle over the salmon
- Enjoy!