Pan-crisped salmon with a light garlicky Dijon cream sauce is the perfect alternative to boring and bland salmon dinners.
I don’t know what it is about me and salmon but 3 out of 4 times I have it planned out on a weekly menu, I find something else to make in place of it. And it’s not that I’m trying to like it…I really do love it! It’s just that…sometimes it seems so boring. It’s a super healthy fish so I always feel like I need to cook it in a super healthy way, like broiled with some herbs on top. And that doesn’t excite me very much.
But this pan-crisped salmon with a light garlicky Dijon cream sauce? This excites me. It excites me so much so that I made it twice in two weeks, which is sort of a record around here for eating fish. And overall, it’s a pretty healthy recipe. The salmon is cooked skin side-up in the pan so the top of the fish gets all crispy and lovely, and the sauce is made without flour, which is kind of a feat in and of itself for me. The Dijon mustard (which I’m really starting to come around to), along with plenty of garlic, amps up the sauce and you’ll want to pour it over everything on your plate. Seriously everything – I kid you not. I foresee this salmon happening a lot in the future, especially since it’s such a quick weeknight meal for us when dinner isn’t happening these days until after 7pm.