Saumon Dijonais (Salmon with Dijon Crème)

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  • Each serving
  • 390 cal
  • 22g fat (7g sat)
  • 130mg chol
  • 150mg sodium
  • 3g carb
  • 0g fiber
  • 1g sugars
  • 37g protein


  • 2 tablespoons butter
  • 1/4 cup minced shallots
  • 1 tablespoon flour
  • 3/4 cup white wine
  • 3/4 cup vegetable stock, more if needed
  • 1 bouquet garni (several sprigs fresh parsley, 1 dried bay leaf and 1 sprig fresh thyme, tied together)
  • 6 (6-ounce) salmon fillets, deboned
  • Salt and pepper, to taste
  • 1/4 cup crème fraîche or heavy cream
  • 2 tablespoons Dijon mustard, or to taste
  • 1 tablespoon chopped fresh parsley


Preheat oven to 425° F.

Heat butter in a large sauté pan or frying pan over medium heat. Add shallots and cook until lightly golden brown. Whisk in flour and cook, stirring, for 1 minute. Add wine and bring to a boil, stirring constantly. Stir in vegetable stock and bring sauce to a boil. Add bouquet garni. Cover the pan and simmer over low heat, stirring occasionally, for 5 to 10 minutes, until sauce is thick and fragrant.

While sauce is simmering, place salmon fillets on a parchment-lined sheet pan and sprinkle with salt and pepper. Cook salmon in the oven until just cooked through, 8 to 10 minutes.

When salmon is almost ready, discard bouquet garni from the sauce, stir in crème fraîche and bring just to a simmer. Stir in mustard and parsley and remove the pan from the heat. (Mustard turns bitter when overcooked, so it should not be boiled; always add it towards the end of cooking.) Taste sauce and adjust seasonings.

Place salmon fillets on serving plates and spoon warm sauce over. Serve immediately.

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