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 skillet and cook for 5 minutes on each side if you want your fish medium cooked (if you prefer, you can cook it longer). Remove from heat and place on a plate, keep warm.
Add the shallots to the skillet and sauté for 30 seconds. Add the white wine and cook, scraping the skillet with a spatula. Add the fish stock and cream and allow to boil for 2 minutes.
Add the capers, 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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