Zutaten für Salmon With Wine Mustard Sauce
- 4 (6 ounce) salmon fillets
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 shallot, minced
- ½ cup dry white wine
- ½ cup heavy cream
- 1 tablespoon stone ground mustard
- 2 tablespoons sliced green onion
- 2 tablespoons chopped fresh parsley
- sea salt, to taste
- grape tomatoes, halved, for garnish
- fresh parsley sprigs, for garnish
- freshly ground black pepper, to taste
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Zubereitung von Salmon With Wine Mustard Sauce
- Preheat oven to 400°F (200°C).
- Prepare the wine mustard sauce: In a small saucepan, melt butter over medium heat. Add minced shallots and sauté for 2-3 minutes, until softened.
- Pour in white wine and bring to a simmer. Reduce heat and cook for 5-7 minutes, or until the wine has reduced by half.
- Stir in heavy cream and simmer for another 2-3 minutes, or until the sauce has slightly thickened.
- Stir in Dijon mustard, sliced green onions, and chopped parsley. Season with salt to taste.
- While the sauce simmers, prepare the salmon: Place salmon fillets in a baking pan.
- In a small bowl, whisk together butter, olive oil, and lemon juice. Brush the mixture evenly over the salmon fillets.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- To serve, ladle a generous serving of the wine mustard sauce onto individual plates.
- Arrange the baked salmon fillets on top of the sauce. Garnish with halved pear tomatoes and fresh parsley sprigs.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
3g
Fat
47g
Carbs
1g
