Ingredients with Measurements:
- 4 salmon fillets (6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Dijon mustard
- 1/4 cup chopped cornichons
- 1/4 cup chopped capers
- 2 tablespoons chopped fresh parsley
- 1 tablespoon butter
Special equipment needed:
- Large skillet
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the salmon fillets with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the salmon fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy.
5. Transfer the skillet to the oven and bake for 8-10 minutes until the salmon is cooked through.
6. In a separate saucepan, combine the chicken broth, heavy cream, Dijon mustard, cornichons, capers, and parsley.
7. Bring the sauce to a simmer over medium heat and whisk until the sauce thickens, about 5-7 minutes.
8. Remove the sauce from the heat and whisk in the butter until it is melted and the sauce is smooth.
9. Serve the salmon fillets with the sauce spooned over the top.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 360
- Fat: 23g
- Carbohydrates: 4g
- Protein: 32g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Cornichons can be substituted with dill pickles.
- Capers can be substituted with chopped olives.
Variations:
- This recipe can be made with other types of fish such as cod, halibut, or trout.
- The sauce can be made with different herbs such as tarragon or chives.
- The sauce can be made with different types of mustard such as whole grain or spicy brown.
Tips and tricks:
- Make sure to pat the salmon fillets dry with paper towels before seasoning them to ensure a crispy skin.
- Use a whisk to ensure the sauce is smooth and free of lumps.
- Serve the salmon fillets with a side of roasted vegetables or a simple salad.
Storage instructions:
- Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon and sauce, place them in a microwave-safe dish and heat in the microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve the salmon fillets on a bed of mashed potatoes or rice.
- Garnish the salmon with additional chopped parsley or sliced lemon.
Garnishes:
- Chopped parsley
- Sliced lemon
Pairings:
- This salmon dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Simple salad
Troubleshooting advice:
- If the skin of the salmon sticks to the skillet, use a spatula to gently loosen it before flipping the fillets.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sauce Charcutière is a classic French sauce made with mustard, cornichons, and capers. It is traditionally served with boiled or roasted meats.
Flavor profiles:
- The salmon is rich and buttery with a crispy skin, while the sauce is tangy and slightly sweet with a hint of mustard and briny capers.
Serving suggestions:
- Serve the salmon fillets with a side of roasted vegetables or a simple salad for a complete meal.
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Region: French