Salmon with White Wine-Mustard Sauce

recipe
Top pan-seared salmon with a homemade white wine-mustard sauce for a quick and easy weeknight dinner that's packed with heart-healthy omega-3s. 

Yield:

4 servings (serving size: 1 fillet and 3 tablespoons sauce)

Recipe from

Nutritional Information

Calories 318
Caloriesfromfat 48 %
Fat 17.1 g
Satfat 3 g
Monofat 8 g
Polyfat 4 g
Protein 35.7 g
Carbohydrate 2.4 g
Fiber 0.1 g
Cholesterol 111 mg
Iron 0.9 mg
Sodium 467 mg
Calcium 16 mg

Ingredients

1/4 teaspoon salt, divided
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
1 tablespoon butter or stick margarine, divided
3 tablespoons minced shallots
2 tablespoons dry white wine
3/4 cup fat-free, less-sodium chicken broth
1 tablespoon Dijon mustard
3/4 teaspoon cornstarch
4 teaspoons minced fresh tarragon

Preparation

Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fish, and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet, and keep warm.

Melt 1 1/2 teaspoons butter in skillet over medium heat. Add the shallots, and sauté for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 teaspoon salt, broth, Dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish, and sprinkle with tarragon.

Note:

Marianne Marinelli,

January 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note