Creamy Dijon Mustard Salmon
I have made this sauce before for chicken and it is bomb no matter what meat you pair it with. So easy to make and very flavorful.
Ingredients
2 Salmon Fillets
3/4 Cup Milk
1/2 Cup Low Sodium Chicken Broth
2 Tbsp. Margarine
2 Tbsp. Dijon Mustard
1 Tbsp. Corn Starch
2-3 Tsp. Garlic Powder
2 Tsp. Parsley Flakes
2 Tsp. Pepper
1 Tsp. Salt
Directions
Pre-heat oven to 170F degrees. This is to keep the Salmon warm after cooking when you need to set it aside.
Pat dry the salmon and ensure there is no excess moisture. Melt the margarine in a pan over medium heat and add the salmon, season the top side of salmon lightly with salt, pepper and garlic powder. When you flip the salmon, season the other side.
Cook until the salmon reaches 135F degrees and you have a nice sear on one or both sides of the salmon.
Place the salmon on a baking sheet and place in the oven to maintain heat.
Using the salmon pan, add in the chicken broth and 1 tsp. of garlic powder. Cook over medium heat to reduce.
Once reduced, add in the milk, corn starch, dijon mustard and 1 tsp. of parsley flakes. Mix well over medium heat to thicken.
Reduce heat and simmer. Add additional salt and pepper as desired.
Remove salmon from the oven, pair with rice and veggies then drizzle the sauce over top. Sprinkle with remaining parsley flakes.
