Ingredients
7ozsalmon fillets(4 pieces) skinless
3tspolive oil
saltto taste
freshly ground black pepperto taste
3garlic clovesminced
½tspcornstarch
½cupheavy cream
1½tbspdijon mustardor a little more to taste
½tsphoney
½cupchicken brothlow-sodium
1tbspfresh dillminced
Preparation
Heat a large non-stick skillet over medium-high heat (use two skillets or cook in two batches if needed).
Add 1½ teaspoon 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 the skillet (top of salmon turned down). Let sear for about 4 minutes, or until golden brown on the bottom.
Flip and continue to cook for about 2 to 3 minutes longer, or until the desired doneness.
Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tablespoon 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 the skillet with oil set over medium heat. Saute for about 20 to 30 seconds, or until just barely golden brown. Pour in chicken broth.
Bring to a simmer then reduce heat to medium-low and let simmer for about 3 minutes, or until reduced by about ⅔.
Whisk cream mixture once more, then pour into skillet. Cook and stir, bringing to a simmer. Let simmer gently for about 30 seconds while stirring.
Remove from heat. Stir in dill, return salmon fillets to pan, and spoon sauce over salmon. Serve warm.
