Broiled Salmon

Serve this elegant dish with asparagus and a light cream sauce.
salmon

Serve this elegant dish with asparagus and a light cream sauce. Servings: 4 Prep Time: 5 Cook Time: 10 Total Time: 15 INGREDIENTS 4 Matlaw's salmon fillets salt and pepper to taste 2 Tbs. unsalted butter 2 Tbs. flour 1 c. heavy cream, warmed through, plus more for thinning 1½ Tbs. stone-ground or Djion mustard 1 Tbs. dried dill or 2 Tbs. fresh 2 Tbs olive oil Fresh chopped parsley, for garnish DIRECTIONS Preheat Broiler to high Pat salmon filets dry with a paper towel. Season well on both sides with salt and pepper. Set aside. Melt butter in a medium saucepan over low heat. Whisk in flour until combined. Cook for 2-3 minutes to cook out flour flavor. Slowly add the cream to the flour mixture, whisking continuously to remove lumps. Whisk in the mustard and dried dill. Thin with more cream or milk to desired consistency. Season to taste with salt and pepper. Broil salmon fillets on high for 11-13 minutes or until browned and cooked through. Watch carefully and check for doneness. Serve with mustard sauce; garnish with parsley. Serve immediately.

Notes

TIP: If you happen to have leftovers – which isn’t likely – slice the fish, refrigerate and serve atop a green salad for a low-carb lunch dish.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.