Raise your hand if you’re over winter!
Right? I feel like it’s been extra bad this year. And then this past weekend was almost 60 degrees (!!!!!) in DC…and we spent it outside, walking around and enjoying the sunshine…and then yesterday we got a solid 3 inches of snow.
I mean, what is that? The weather can be so rude.
My patience for winter usually runs out right around the Super Bowl. Any pre-Christmas winter weather is festive and fun, right? And in January you’re all about personal betterment and resolutions and you can just kinda buckle down and take it. But by the second week of February, it’s officially no longer cute.
We made this salmon on a frigid winter night at home (Valentine’s Day, in fact!), and while it was extremely tasty, I’m hoping the weather takes a turn soon so that I can spend more evenings out in the sunshine instead of hunkered down under multiple sweatshirts and blankets.
SALMON WITH LIGHTER GARLIC DIJON CREAM SAUCE (recipe from Cook Like a Champion)
4 4-oz salmon filets, skin on
salt and pepper
2 tsp olive oil
1 tbsp unsalted butter
3 garlic cloves, minced
1 shallot, diced
1 tsp fresh sage (a few leaves), chopped
1 and 1/2 tablespoons fresh thyme leaves
1/4 cup dry white wine (or chicken broth, if you lik)
3/4 cup low-fat evaporated milk
1 and 1/2 tbsp Dijon mustard
1. Season salmon filets with salt and pepper. Heat oil in large skillet over medium-high heat. Place salmon (skin side up) in pan and cook for 8-10 minutes, or until it’s fairly firm and the sides are turning opaque/white. Transfer salmon to plate and keep warm.
2. Reduce heat to medium and melt butter in skillet. Add garlic, shallot, sage, and thyme and cook, stirring frequently, for about 1 minute. Stir in wine/broth and scrape up any brown bits from bottom of pan. Cook for 2-3 minutes.
3. Whisk in evaporated milk and mustard, and continue cooking for another 1-2 minutes, until sauce bubbles and thickens. Remove from heat and add salt and pepper to taste. Pour sauce over salmon before serving.
I really loved the cooking method for this salmon, because it got so crispy and yummy. One note though — you really need to make sure your salmon pieces are of even thickness for it to work. Mine was pretty uneven, and it didn’t cook all the way through in every spot.