Salmon fillets with mustard cream sauce
Salmon fillets with mustard cream sauce recipe in the low carb category
Recipe ingredients:
- 2 tablespoons whipping cream, chilled
- 1 cup dry white wine
- 1/4 cup dry vermouth
- 3 shallots, minced
- 1 cup whipping cream
- 24 ounces salmon fillets
- 1/4 cup unsalted butter, in pieces
- 2 tablespoons Dijon mustard
- 1/4 cup fresh chives, chopped
- Salt
- Ground pepper
Recipe method:
- Whisk 2 tablespoons cream in small bowl to soft peaks.
- Cover and refrigerate.
- Combine wine, vermouth, and shallots in a heavy large skillet.
- Boil until liquid is reduced by half, about 5 minutes.
- Add 1 cup cream and bring to a boil. Reduce heat to low.
- Add fish fillets.
- Cover and simmer until just cooked through, about 10 minutes.
- Transfer fish to plates using a slotted spatula.
- Tent with foil to keep warm.
- Place skillet with poaching liquid over high heat.
- Boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes.
- Reduce heat to low.
- Gradually add butter, whisking until melted.
- Add mustard and chives and whisk to blend.
- Remove sauce from heat.
- Fold in chilled whipped cream.
- Season with salt and pepper.
- Spoon sauce over fish.
Per serving: 267 cal (88% from fat, 3% from protein, 9% from carb); 2 g protein; 22 g tot fat; 5 g carb; 0 g fiber; 48 mg calcium; 1 mg iron; 106 mg sodium; 69 mg cholesterol