Ingredients:
- 4 (6 - 7 oz) skinless salmon fillets⠀
- 3 tsp olive oil⠀
- Salt and freshly ground black pepper⠀
- 3 garlic cloves, minced (1 Tbsp)⠀
- 1/2 tsp cornstarch⠀
- 1/2 cup heavy cream⠀
- 1 1/2 Tbsp dijon mustard (or a little more to taste)⠀
- 1/2 tsp honey⠀
- 1/2 cup low-sodium chicken broth⠀
- 1 Tbsp minced fresh dill⠀
Instructions
Heat a large non-stick skillets over medium-high heat (or use two skillets if you used large 7 - 8 oz fillets like I did so they aren't overcrowded).⠀
Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.⠀
Place salmon in skillet (top of salmon turned down). Let sear until golden brown on bottom, about 4 minutes then flip and continue to cook to desired doneness, about 2 - 3 minutes longer.⠀
Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey.⠀
Remove salmon from skillet and transfer to a plate, leaving oil in one skillet. Tent salmon with foil.⠀
Add garlic to skillet with oil set over medium heat, saute until just barely golden brown, about 20 - 30 seconds. Pour in chicken broth.⠀
Bring to a simmer then reduce heat to medium-low and let simmer until reduced by about 2/3, about 3 minutes.⠀
Whisk cream mixture once more then pour into skillet. Cook and stir, bringing to a simmer. Let simmer gently, while stirring, for about 30 seconds.⠀
Remove from heat stir in dill, return salmon fillets to pan, spoon sauce over salmon. Serve warm.⠀
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Article/Recepie Credit: https://www.crunchycreamysweet.com/grilled-chicken-salad/
Photo Credit: https://www.crunchycreamysweet.com/grilled-chicken-salad/
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