Salmon demi-cut, sauce moutarde


By Dr. Ronald Hoffman

Serves 4

ts_salmonFour 7-ounce salmon fillets, skin removed
3/4 cup half-and-half
2 Tablespoons plus 2 teaspoons good-quality tarragon mustard

  1. With tweezers, remove any bones from the salmon. Rub a little coarse sea salt onto one side of each fillet. Dust with freshly ground black pepper.
  2. Coat with vegetable spray a 12-inch nonstick skillet with cover. Heat pan until very hot and add fish, salted side up. Cook over medium-high heat for 5 to 6 minutes. The bottom of the fish will get crisp and the fish will cook from the bottom up. The top quarter of the fish will still be uncooked. Cover pan and cook for 2 to 3 minutes, until top just begins to turn opaque. Do not overcook.
  3. Meanwhile, put half-and-half and mustard in a small skillet. Add a pinch of salt and pepper. Cook over medium heat, whisking constantly with a wire whisk about 1 minute, until sauce is just warm and has thickened.
  4. Remove fish from pan. Spoon sauce around fish. Serve immediately.

Recipe by Rozanne Gold. Healthy 1-2-3

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