Salmon with White Wine-Mustard Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 48%
  • Fat: 17.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 4g
  • Protein: 35.7g
  • Carbohydrate: 2.4g
  • Fiber: 0.1g
  • Cholesterol: 111mg
  • Iron: 0.9mg
  • Sodium: 467mg
  • Calcium: 16mg

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

  1. 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.
  2. 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.
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