Pacific salmon fillet with mustard and rosemary sauce
Pacific Salmon Fillet with Mustard and Rosemary Sauce recipe
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Recipe intro
This recipe features a delicious Pacific salmon fillet topped with a flavorful mustard and rosemary sauce. The combination of tangy mustard and aromatic rosemary perfectly complements the rich, buttery flavor of the salmon. With just a few simple ingredients, this dish is quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion. The result is a mouthwatering meal that is both healthy and satisfying.Keywords: Pacific salmon, mustard, rosemary sauce, flavorful, easy to prepare.
Pacific salmon fillet with mustard and rosemary sauce details
- 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.
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