- About a pound of boneless, skinless salmon filet(s)
- 2 tablespoons sweet butter
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
- 3 tablespoons chopped green onions (about 2 or 3)
- 2 tablespoons chopped fresh parseley (or 2 teaspoons dried)
- 1 cup stock (fish stock, vegetable stock, or white wine)
- The juice of half a lemon or lime
- Black pepper
- Sprinkle salt and pepper over both sides of the salmon.
- In a large skillet, add 1 tablespoon each of butter and olive
oil. When the butter has melted, add the salmon filet(s). Cook
over medium heat 3-4 minutes per side. Remove the salmon with
a slotted spoon and set aside.
- Add the dijon mustard, green onions, parseley, and lemon/lime
juice to the skillet and whisk for about 30 seconds. Whisk in
the stock and stir gently until the sauce becomes creamy and
begins to thicken slightly. Add the remaining butter and olive
- When the sauce has become smooth, return the salmon to the
sauce in the pan and simmer for a minute to reheat the salmon.
Serve with rice, wild rice, or buttered and parselied pasta.
A salad goes well with this.
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