Pan Seared Salmon with Dijon Cream

There is nothing quite so beautiful in the fish case as a mound of brilliant pink/red salmon flesh.  Whenever I see it I think of the hundreds of ways it can taste so delicious on my dinner plate after just a few minutes in my skillet.  This is a simple favorite.

1 pound salmon filet (cut into 2 - 4 portions)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup panko bread crumbs
1 1/2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 small shallot, diced
2 tablespoons freshly chopped sage
1/4 cup dry white wine
3/4 cup low-fat evaporated milk
1 1/2 tablespoons dijon mustard

Prepare breadcrumbs:
Heat a small saucepan over medium-low heat.
Add 1 tablespoon of butter and 2 minced garlic cloves

Cook for 30 seconds until fragrant

Add bread crumbs, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.

Prepare Salmon:
Heat a large skillet over medium-high heat and add olive oil. 

Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opaque in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. 

If you use salmon with skin, simply cook it skin side up the entire time. 

Remove salmon and set aside.

To the pan, add remaining 1/2 tablespoon of butter, shallot, garlic, and sage. 

Stir well and cook for 1-2 minutes until sizzling, then add in wine. 

Cook for 2-3 minutes, allowing it to bubble and slightly reduce.

Whisk in evaporated milk and mustard. 

Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. 

Taste and season additionally or whisk in a bit more Dijon if desired.

Drizzle salmon with Dijon cream and top with breadcrumbs.  

Cook's Notes:

Serve immediately with bright crisp vegetables or salad