Salmon Dijonnaise
Yield: 6 servings
Cook Time: About 30 minutes
Tips: May be made without mushrooms, if desired. Any type of rice may be used.
Suggestion: If desired, serve over a bed of rice (shown in photo is a rice blend). Delicious served with steamed vegetables or other vegetable side, or a salad.
This baked salmon recipe combines ease with elegance, featuring a creamy a white wine sauce that has the delightful tang of Dijon mustard combined with sliced sautéed mushrooms (the mushrooms are optional, though do add nice additional texture to this dish).
To give the salmon fillets a nice brown coating, they are dusted with flour, then lightly and briefly browned, yet not cooked through. The salmon fillets are then placed in a casserole dish while the mushrooms and garlic are sautéed in the same skillet used for browning the salmon (to incorporate some of the flavorful bits and pieces left
behind). Once the mushrooms are tender, the white wine and Dijon mustard are added and stirred to combine. The sauce is then poured over the salmon fillets, and the fillets are popped in the oven for a short 15-20 minutes.
Shortly before the salmon has finished baking in the oven, the tangy white wine sauce is quickly and easily whipped up in the skillet. Some heavy cream is added to the skillet, again, gathering flavor from the salmon fillets, mushrooms, white wine and Dijon mustard that had previously visited the skillet. When the salmon comes out of the oven, the juices (now packed with even more flavor) are poured from the casserole dish back into the skillet, where the sauce will cook until reduced to the right consistency. Once reduced, a little seasoning is added, and the sauce is drizzled over the tops of the salmon fillets, which are actractively placed on top of a bed of rice (any type of rice will do, though rice blends will add additional color, texture and flavor (shown in photo)). For an added touch and even more texture and flavor, thinly sliced green onions can be served as a garnish, sprinkled on top of the white wine sauce.
To give the salmon fillets a nice brown coating, they are dusted with flour, then lightly and briefly browned, yet not cooked through. The salmon fillets are then placed in a casserole dish while the mushrooms and garlic are sautéed in the same skillet used for browning the salmon (to incorporate some of the flavorful bits and pieces left
Shortly before the salmon has finished baking in the oven, the tangy white wine sauce is quickly and easily whipped up in the skillet. Some heavy cream is added to the skillet, again, gathering flavor from the salmon fillets, mushrooms, white wine and Dijon mustard that had previously visited the skillet. When the salmon comes out of the oven, the juices (now packed with even more flavor) are poured from the casserole dish back into the skillet, where the sauce will cook until reduced to the right consistency. Once reduced, a little seasoning is added, and the sauce is drizzled over the tops of the salmon fillets, which are actractively placed on top of a bed of rice (any type of rice will do, though rice blends will add additional color, texture and flavor (shown in photo)). For an added touch and even more texture and flavor, thinly sliced green onions can be served as a garnish, sprinkled on top of the white wine sauce.
Recipe▼
Ingredients
- 6 salmon fillets (about 2 1/2 lbs.)
- 1/4 cup flour
- 4 tablespoons butter
- 2 cups sliced mushrooms
- 1 teaspoon minced garlic
- 1 cup dry white wine
- 4 teaspoons Dijon mustard
- 1 cup heavy cream
- 1 teasoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup thinly sliced green onions, for garnish
Directions
Preheat oven to 350°F.
Place flour in a shallow bowl, thenb dust fillets with flour. Melt butter in a skillet over medium-high heat, then add fillets and cook briefly on both sides until very lightly browned but not cooked through (about 2 minutes per side) . Transfer fillets to a greased 10x7x2-inch casserole dish (or a casserole dish large enough to accomodate all fillets).
Add mushrooms and garlic to the skillet and cook over medium-high heat, stirring until mushrooms have softened (about 3-5 minutes). Add wine and mustard, then stir to loosen bits and pieces from the skillet. Pour mixture (with mushrooms) over fish. Cover with aluminum foil (or casserole dish cover) and bake for 15-20 minutes, or until fish is cooked to taste.
While fish is baking, add heavy cream to the skillet and boil over medium heat to reduce slightly. Once fish is removed from the oven, remove fillets and set aside, then pour the juices from casserole dish into the skillet. Increase heat to high, and continue to cook, stirring constantly, until reduced to 1 1/2 cups. Add salt and pepper to taste.
If desired, place salmon fillets over a bed of rice (either on individual serving plates or on a serving platter). Spoon some of the white wine sauce (with mushrooms) over salmon fillets. If desired, sprinkle some sliced green onions on top as a garnish and serve.
Place flour in a shallow bowl, thenb dust fillets with flour. Melt butter in a skillet over medium-high heat, then add fillets and cook briefly on both sides until very lightly browned but not cooked through (about 2 minutes per side) . Transfer fillets to a greased 10x7x2-inch casserole dish (or a casserole dish large enough to accomodate all fillets).
Add mushrooms and garlic to the skillet and cook over medium-high heat, stirring until mushrooms have softened (about 3-5 minutes). Add wine and mustard, then stir to loosen bits and pieces from the skillet. Pour mixture (with mushrooms) over fish. Cover with aluminum foil (or casserole dish cover) and bake for 15-20 minutes, or until fish is cooked to taste.
While fish is baking, add heavy cream to the skillet and boil over medium heat to reduce slightly. Once fish is removed from the oven, remove fillets and set aside, then pour the juices from casserole dish into the skillet. Increase heat to high, and continue to cook, stirring constantly, until reduced to 1 1/2 cups. Add salt and pepper to taste.
If desired, place salmon fillets over a bed of rice (either on individual serving plates or on a serving platter). Spoon some of the white wine sauce (with mushrooms) over salmon fillets. If desired, sprinkle some sliced green onions on top as a garnish and serve.
