Pan Seared Salmon With Creole Cream Sauce
From thepastorchef 8 years ago
- 15-20 min to make
- Serves 3
We had some frozen salmon fillets and I was trying to think of a way to "spruce" it up a little. So I decided to make a bath of cream sauce to put it in, and top with our sweet and sour carrot and cucumber noodle salad I made recently. Read more It was awesome, and it made a simple dish elevated in flavor and presentation. See less
Ingredients
- 4 Salmon fillets, thawed shopping list
- 3/4 cup plain Greek yogurt shopping list
- 3 tsp Dijon mustard shopping list
- 2 tsp ground yellow mustard shopping list
- 1 tsp cayenne, 4 tsp Worcestershire shopping list
- 1 tbsp honey, 3/4 cup milk or cream (I used 1% milk) shopping list
- 1/4 cup plain almond milk. shopping list
How to make it
- Season the salmon with a light sprinkling of salt and pepper, and a small sprinkle of paprika. On medium heat in a cast iron skillet, cook the salmon about 5 to 6 minutes per side.
- While it is cooking mix the yogurt, mustard, yellow mustard, Worcestershire, honey, milked and almond milk together. Place in a saute pan and warm on medium low heat, just enough to heat through.
- After the salmon as cooked on both sides place in the broiler on high for about three minutes or until the top of the salmon is a nice brown color.
- Plate your cream sauce on your place and place your salmon on top.
- Place your salad on top and, voila! Serve with a vegetable of your choice. This sauce is a perfect compliment with the fish.
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