Salmon Dijonnaise Recipe

Name: Salmon Dijonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 6 oz (168 grm) salmon fillets, skinless center cut pieces, about 1 inch thick; 1 medium shallot, minced; 1/2 cup (125 ml) white wine; 1/3 cup (80 ml) water; 1 tbsp (15 ml) lemon juice; 1/4 cup (60 ml) red bell pepper, julienne (cut in 1 inch long, thin strips); 1/4 cup (60 ml) whipping cream; 1 tbsp (15 ml) Dijon mustard; 2 tbsp (30 ml) Italian parsley, chervil, or tarragon, finely chopped; 1 bunch spinach, blanched and well drained.

Servings: persons

2 6 oz (168 grm) salmon fillets, skinless center cut pieces, about 1 inch thick
1 medium shallot, minced
1/2 cup (125 ml) white wine
1/3 cup (80 ml) water
1 tbsp (15 ml) lemon juice
1/4 cup (60 ml) red bell pepper, julienne (cut in 1 inch long, thin strips)
1/4 cup (60 ml) whipping cream
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) Italian parsley, chervil, or tarragon, finely chopped
1 bunch spinach, blanched and well drained.

1
Cook the spinach in salted boiling water for 3 to 4 minutes; drain well until the spinach doesn't render any liquid; transfer equal portions to warmed plates.
2
Meanwhile, in a non-reactive medium saucepan, combine shallots, wine, water, lemon juice, and bell peppers.
3
Add salt and white pepper to taste.
4
Put salmon fillets on top, cover, and bring to a boil; reduce heat and simmer for 8 minutes.
5
With a slotted spoon, remove the salmon, place on the spinach and keep warm.
6
Boil remaining liquid until reduced by 1/3.
7
Adding cream and reduce for another minute or two.
8
Add Dijon mustard, mixing well with a soft whip.
9
Add the parsley, chervil, or tarragon.
10
Check seasoning, adding salt or pepper to taste.
11
Pour sauce over the fillets and serve immediately.
12
Serve with boiled or mashed potatoes, or steamed rice.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 6 oz (168 grm) salmon fillets, skinless center cut pieces, about 1 inch thick, 1 medium shallot, minced, 1/2 cup (125 ml) white wine, 1/3 cup (80 ml) water, 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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