Salmon With Dijon Cream Sauce – a delicious recipe with salmon, sour cream, white pepper, dill weed, Chardonnay wine, shallot. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2
Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
3
Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
4
In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.
5
In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.
6
Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.
765
kcal
Calories
57
g
Fat
9
g
Carbs
48
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds salmon fillets, 1/2 cup sour cream, 1/8 teaspoon white pepper, 1/8 teaspoon dried dill weed, and more.
Yes, Salmon With Dijon Cream Sauce 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.
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