Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs.
This is for you.
Because chances are, you ate a billion fun sized candy bars for dinner last night and need a… real meal. I mean, maybe you didn’t, but we sort of have this mutual relationship of sorts and kind of, I don’t know, get each other?
I just have a feeling. It’s like ESP for sugar.
Maybe you didn’t eat a bunch of candy but instead chewed on an entire tiny box of orange tic tacs for dinner. I haven’t done that in a loooong time but was super tempted when I saw some in the check-out line yesterday which reminded me of how I’d beg my mom to buy them then I’d literally pop ’em like candy. Like I’d actually take down an entire container of those in one day when I was younger. It’s not like anyone believes that those little orange gems are breath fresheners anyway.
Regardless of what you ate last night, don’t you sometimes just need a MEAL? I wish I had a better description to explain what I’m talking about, but you know when you have those days where snacks turn into dinner or bowls of cereal are consumed and then you just can’t take it anymore and NEED a meal? Your meal may be different than my meal, but whatever it is, it needs to be filling and balanced. And preferably not consist of cheese and crackers and wine. Only. (That can be the appetizer, yes.)
It seems like ages since I’ve shared a recipe for my favorite fish, but that’s simply because there are many that I love oh so much. I make one of them on a weekly basis which is saying a lot since I get bored, like, five minutes before something even happens. Next week I hit 30 so maybe I’ll grow out of that? Huh. One can dream.
So, two weeks ago my dad ordered a salmon dish for lunch that was covered in some sort of cream sauce and a light sprinkling breadcrumbs, and it just looked fabulous. In true Jessica-fashion I could not stop thinking about it.
Sidebar: you really don’t ever want to do anything in Jessica-fashion. But you probably already know that.
Instead of broiling my salmon like I often do, I seared it for a few minutes which left it crispy on top but buttery inside. In the same skillet, I used some low-fat evaporated milk and a bunch of other delicious things to whip up a super fast and light cream sauce which was, um… amazing. I have a serious mustard addiction. Well, I have an addiction to all things tart, briney and somewhat bitter (vinegar, pickles, olives… get in my face), but mustard is the most severe by far. I actually have a mustard COLLECTION.
And now you know more than you ever wanted.
Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs
1 pound salmon filet
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup panko bread crumbs
1 1/2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 small shallot, diced
2 tablespoons freshly chopped sage
1/4 cup dry white wine
3/4 cup low-fat evaporated milk
1 1/2 tablespoons dijon mustard
Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.
Heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opague in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time. Remove salmon and set aside, then add remaining 1/2 tablespoon of butter, shallot, garlic, and sage. Stir well to coat then cook for 1-2 minutes until sizzling, then add in white. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.
Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs. Serve with rice, potatoes, vegetables or salad!
Did you make this recipe?
I appreciate you so much!