Pan seared salmon is perfectly delicious on it’s own but when you add a healthy dijon sauce then it takes on a whole new delish-is-ness! This recipe is for a serving size of 5 folks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 5
Ingredients
- 5 (8 oz) skinless salmon fillets
- 4 tsp olive oil
- Salt and freshly ground black pepper
- 4 garlic cloves, minced (1 Tbsp)
- 1 tsp cornstarch
- 1 cup Almond Milk
- 1 1/2 Tbsp dijon mustard (or a little more to taste)
- 3/4 tsp local honey
- 3/4 cup low-sodium organic chicken broth
- 1 1/2 Tbsp minced fresh dill
Instructions
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Heat a large non-stick (preferably an iron) skillets over low -medium heat.
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Place the olive oil into the skillet. Sprinkle salt and pepper on the salmon as you place it onto the olive oil, top of the salmon should be turned down.
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It needs to sear about 5 minutes then flip – I will place a piece of aluminum foil on top to help hold in the moisture. But after you flip it, let it cook about 3 minutes longer.
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While the salmon is cooking, in a mixing bowl, whisk together cornstarch with cream and then whisk in dijon mustard and honey.
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After the salmon is fully cooked, (but be sure not to over cook it..it should still be flaky and moist), place it on a plate. Leave some of the oil in the skillet and tent salmon with foil. *PHOTO PROVIDED BY JOE’S HEALTHY MEALS
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Add your garlic to the skillet with the oil set on medium heat. Saute until golden brown, and then pour in the chicken broth.
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Let simmer for about 3-4 minutes, stirring occasionally.
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Whisk cream mixture again then pour into skillet and let it simmer a little bit more.
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Remove from heat – stir in dill – place the salmon back in the skillet – slowly pour the sauce over salmon. *PHOTO PROVIDED BY INSTAPOT RECIPES
A delicious side dish with this is baked sweet potatoes, sprinkled with cinnamon with a dash of clove. In place of butter, you can add 1 tsp of Coconut oil to the potato – stir it all up while in the skin – and serve them up tucked inside of small custard cups.
