4 salmon fillets
4 cloves garlic
2 tsp flour
1/2 cup fish broth (can use chicken or vegetable broth as substitute)
3/4 cup cooking cream (15%)
2 Tbsp lemon juice
1 1/2 tsp old style seeded dijon mustard
2 Tablespoon fresh dill minced
1 Tablespoon oil
Sea salt and black pepper
- In a large skillet, heat the oil over medium heat. Salt and pepper the salmon and add to the skillet skin side down. Fry for about 5 minutes and flip the salmon to the other side and cook for another 3 minutes until the salmon is browned and nearly cooked through. Cook time will depend on the thickness of your fillets. Remove salmon to a plate and set aside.
- Lower the heat to low. Add the garlic to the skillet and cook until tender. Whisk in the broth, then add the cream. Stir to combine, then stir in the lemon juice, mustard, sea salt and pepper. Cook and stir over medium-high heat to bring to a boil, then lower the heat to a simmer.
- Add the salmon back to the skillet and heat through. Sprinkle the fresh dill over the salmon and sauce and serve with your favorite veggies, rice or potatoes.