Saumon poêlé avec sauce crémeuse au Dijon

Ingrédients

• (6) 4 oz. salmon filets
• 1 teaspoon dry basil
• 1/2 teaspoon dry oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon avocado oil
• 2 garlic cloves, minced
• 2 tablespoons white cooking wine
• 1/4 cup low sodium chicken broth
• 1 cup full fat coconut milk (from a can)
• 2 1/2 tablespoons dijon mustard
• 1 tablespoon stone ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh thyme
• salt & pepper to taste

Préparation

1. 1

   To a small bowl add dry basil, dry oregano, garlic powder and salt. Using a spoon stir to mix and season the flesh side of the salmon filets.

2. 2

   Heat a large skillet to medium high heat and add avocado oil. Add salmon into the pan flesh side down first. Cook for 5 minutes and gently flip. Cook salmon on the skin side for 4 minutes.

3. 3

   Remove the salmon from the pan and let rest.

4. 4

   Immediately add in chicken broth and white cooking wine. Using a wooden spoon, scrap the bites off the bottom of the pan to deglaze.

5. 5

   Add in garlic cloves and saute for 30 seconds.

6. 6

   Next add in coconut milk, dijon mustard, stone ground mustard and lemon juice. Whisk to combine everything and let simmer for 5 minutes.

7. 7

   Then add fresh thyme and salt to taste, let simmer for 1 minute.

8. 8

   Serve creamy mustard sauce over the salmon.