Salmon Dijonnaise Recipe

Name: Salmon Dijonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Combine in Large Saute Pan; Bring to Boil; Simmer:; 1 1/2 cups dry white wine; 1/4 cup bottled clam juice; 1/2 cup shallots, thinly sliced; 2 sprigs fresh tarragon; 1 garlic clove, smashed; 1 bay leaf; 1/2 t. black peppercorns; 1/4 t. kosher salt; Add; Poach 10 Minutes:; 4 4-oz. skinned salmon fillets; Add; Boil 3 Minutes:; 1/2 cup heavy cream; Whisk in One Piece at a Time:; 4 T. cold unsalted butter thinly sliced; Stir in; Serve over Salmon:; 1 T. chopped fresh tarragon; 1 T. country-style Dijon mustard

Servings: persons

Combine in Large Saute Pan; Bring to Boil; Simmer:
1 1/2 cups dry white wine
1/4 cup bottled clam juice
1/2 cup shallots, thinly sliced
2 sprigs fresh tarragon
1 garlic clove, smashed
1 bay leaf
1/2 t. black peppercorns
1/4 t. kosher salt
Add; Poach 10 Minutes:
4 4-oz. skinned salmon fillets
Add; Boil 3 Minutes:
1/2 cup heavy cream
Whisk in One Piece at a Time:
4 T. cold unsalted butter thinly sliced
Stir in; Serve over Salmon:
1 T. chopped fresh tarragon
1 T. country-style Dijon mustard

1
Preheat oven to 350u00b0.
2
Combine first 8 ingredients in a large saute pan; bring to a boil. Reduce heat, and simmer 5 minutes.
3
Add salmon to wine mixture, cover, and place in oven; poach 10 min. Remove salmon from pan; keep warm while you prepare sauce. Boil poaching liquid 5 minutes, or until reduced by half.
4
Add cream and boil 3 minutes, or until thick bubbles appear. Reduce heat to low.
5
Whisk in cold butter, one piece at a time. As each melts, add another, stirring constantly. Strain the sauce.
6
Stir in tarragon and mustard, and serve over salmon.

1085

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Combine in Large Saute Pan; Bring to Boil; Simmer:, 1 1/2 cups dry white wine, 1/4 cup bottled clam juice, 1/2 cup shallots, thinly sliced, and more.

Yes, Salmon Dijonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Dijonnaise

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