2 knobs of butter
3 garlic cloves, crushed
2 tsp olive oil
4 salmon fillets
Salt and black pepper
2 shallots, chopped
2 tbsp sage, chopped
60ml white wine
180ml light cream
1½ tbsp Dijon mustard, plus more to taste
Baby potatoes, boiled or roasted
- Heat a knob of butter in a small saucepan over a medium-low heat. Cook two of the garlic cloves for 30 seconds until fragrant, then add the breadcrumbs, cooking and stirring for 1-2 minutes until lightly golden. Set aside.
- Heat the olive oil in a large pan over a medium-high heat. Season the salmon with salt and pepper, then place in the pan, skin-side down. Cook for 5-6 minutes, then carefully flip the salmon over and cook for another 2-3 minutes until opaque in the centre.
- Remove salmon and set aside, then add a second knob of butter to the same pan over a medium heat. Add the shallots, remaining garlic and sage and cook for 1-2 minutes until sizzling.
- Add the wine. Bubble and reduce for 2-3 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon.
- Whisk in the cream and mustard, continuing to whisk for 2-3 minutes while the mixture bubbles and thickens. Season to taste, adding a little more mustard if desired.
- Place the salmon on serving plates and drizzle with the Dijon cream, then top with the crispy breadcrumbs. Serve with baby potatoes and green vegetables.
Per serving: 594kcals, 37.9g fat (16.6g saturated), 22.4g carbs, 1.8g sugars, 40g protein, 1.8g fibre, 0.446g sodium
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