Difficulty Medium
Cook Time 20 min
Heat None
Pan-seared salmon smothered in a rich, tangy cream sauce with lemon, dill, and goat cheese. Serve it up with crispy garlic bread and Greek potatoes for a restaurant-quality meal at home.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 4 salmon fillets (6 oz each) 2 tablespoons butter 3 cloves garlic, minced 2 shallots, finely diced 1/2 cup white wine 1 cup heavy cream 4 oz goat cheese, crumbled 2 tablespoons fresh dill, chopped 1 tablespoon Dijon mustard 2 tablespoons lemon juice 1 tablespoon cornstarch mixed with 2 tablespoons water Lemon slices for garnish Salt and pepper to taste Directions 1 Season salmon fillets with salt and pepper. Heat butter in a large skillet over medium-high heat and sear salmon skin-side down for 4-5 minutes, then flip and cook 3-4 minutes more until just cooked through. Remove salmon and set aside. 2 In the same skillet, add garlic and shallots, cooking until fragrant, about 2 minutes. Pour in white wine and scrape up any browned bits from the bottom of the pan. 3 Reduce heat to medium and stir in heavy cream, goat cheese, Dijon mustard, lemon juice, and fresh dill. Let simmer for 3-4 minutes, stirring occasionally until goat cheese melts into the sauce. 4 Add cornstarch slurry to thicken the sauce, stirring constantly until it reaches desired consistency. Taste and adjust seasoning with salt and pepper. 5 Return salmon to the skillet and spoon sauce over the top. Garnish with lemon slices and serve immediately with garlic bread and lemon Greek potatoes on the side.
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