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Ingredients
| 1
|
pound fresh slamon
|
| ¼
|
teaspoon garlic powder
|
|
|
Salt and pepper to taste
|
|
|
Flour for dredging
|
| 1
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tablespoon olive oil
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| 1
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tablespoon butter
|
| ½
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cup chicken broth or dry white wine
|
| 1
|
teaspoon lemon juice
|
| ½
|
teaspoon Dijon mustard
|
| ½
|
cup heavy/whipping cream
|
| 1
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tablespoon fresh dill chopped finely (or 1 teaspoon dried dill)
|
| 2
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tablespoons fresh chopped parsley to garnish
|
Instructions
- Cut the salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt and pepper. Coat each piece in flour on all sides.
- Add the olive oil and butter to a skillet over medium-high heat. When the pan is hot, add the fish. Cook the salmon for 3-4 minutes/side or until it's nicely browned. Don't overcook - the salmon shouldn't be fully cooked yet. Remove fish to a plate and set aside.
- Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until mustard has been incorporated, and let bubble for 1-2 minutes.
- Add the cream to the pan, along with the dill, and bring back up to a simmer.
- Add in the salmon and let it cook for an additional 5 minutes, turning occasionally. Season with extra salt and pepper if necessary. Serve with fresh chopped parsley and a squeeze of lemon juice over the fish.
Source
https://www.saltandlavender.com/creamy-dill-salmon
