Salmone alla Senape
Salmon with Mustard Sauce
Four 6-ounce skinless salmon fillets
¾ teaspoon kosher salt
Freshly ground black pepper to taste
2 tablespoons vegetable oil
All-purpose flour, for dredging
3 tablespoons unsalted butter
½ cup dry white wine
½ cup Fish Stock or Vegetable Stock
¼ cup heavy cream
2 tablespoons Dijon mustard
Season the salmon fillets on both sides with ½ teaspoon of the salt and some pepper. Heat a large nonstick skillet over medium-high heat. Add the vegetable oil. While the oil is heating, spread the flour on a plate and lightly dredge the salmon in it, tapping off the excess. Gently add the fillets to the skillet. Cook, turning once, until they are browned on both sides but not cooked through, about 2 minutes per side. Remove them to a plate.
Pour the excess oil from the skillet, and wipe it clean with a paper towel. Melt the butter in the skillet over medium heat. Add the wine, and bring to a simmer. Add the fish stock and cream, and season with the remaining ¼ teaspoon salt. Simmer, whisking occasionally, until the sauce is slightly thickened, about 4 minutes. Whisk in the mustard. Add the salmon, flesh side up, and simmer, occasionally spooning the sauce over the salmon, until the fish is just cooked through—about 3 minutes, depending on the thickness of the salmon. Serve immediately.
Want to get more of Lidia’s amazing recipes? She’s doing a book signing this Saturday March 4th, from 10am to noon at our Georgetown location!
Check out more details about the event here: http://bit.ly/2m9767X
Learn more about Lidia and her passion for Italian cuisine at her website: http://lidiasitaly.com/