Salmon with Mustard and Capers
Kiwilimón
This grilled salmon is accompanied by a sauce of white wine, echalots, cream, capers and mustard.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 salmon fillet, cool
  • 1/2 tablespoons salt
  • 1/2 tablespoons pepper
  • 1 tablespoon olive oil
  • 3 tablespoons shallot, chopped
  • 1/3 cups dry white wine
  • 1/3 cups fish broth
  • 1/3 cups whipping cream
  • 5 tablespoons capers
  • 3 tablespoons Dijon mustard
Preparation
30 mins
0 mins
Low
  • Season the salmon fillets with salt and pepper. Heat a large skillet over high heat and add the olive oil.
  • Add the salmon fillets to the pan and cook for 5 minutes on each side if you want your fish to be half-cooked (if you can, you can cook it longer). Remove from heat and place on a plate, keep warm.
  • Add the echalots to the pan and brown for 30 seconds. Add the white wine and cook by scraping the pan with a shovel. Add the fish stock and the cream and let it boil for 2 minutes.
  • Add the capers, the mustard and mix well.
  • Pour the sauce over the salmon fillets and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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