Pacific salmon fillet with mustard and rosemary sauce

Pacific Salmon Fillet with Mustard and Rosemary Sauce recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.9178

Ingredients for fish:

4 skinned and deboned salmon fillets (8 ounces each)

salt and pepper

Ingredients for sauce:

1 cup dry white wine

1 cup heavy cream

3 sprigs of rosemary

2 Tablespoons Dijon mustard

Chopped shallots

Fish:Grill the 4 fillets. Season with salt and pepper to taste.

Sauce:Reduce one cup of dry white wine. Add chopped shallots and three sprigs of rosemary. When reduced to 3 tablespoons, add heavy cream and further reduce to 1/2 cup. Whisk in Dijon mustard. Separate onto 4 plates. Serve grilled salmon over the sauce.

Serves:4. To serve 6, multiply quantities by 1-1/2.