Crispy Skin Salmon with Dijon and Chive Sauce
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Perfectly cooked salmon with crispy skin, paired with a flavorful Dijon and chive sauce.
00:15:00 total
Serves 4
medium
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Ingredients
- salmon fillets - watch the video to see (scaled)
- oil - watch the video to see (neutral, for salmon)
- dill - watch the video to see (fresh, chopped)
- oil - 2 tsp (neutral, for sauce)
- garlic - 2-3 cloves (thinly sliced)
- dry white wine - 1/2 cup
- chicken stock - 1 1/3 cup (preferably homemade)
- Dijon mustard - 1 1/2 tsp
- unsalted butter - 2 tbsp (cold, cubed)
- chives - 1 tbsp (fresh, sliced)
- lemon - 1/2 (juiced)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
Instructions
- Prepare Salmon: Remove salmon bellies and season fillets with a bit of oil and a cheffy seasoning of salt. Coat the flesh side lightly with chopped dill.
- Cook Salmon: In a medium-low heated pan, add neutral oil and place salmon skin-side down. Apply pressure to ensure even cooking of the skin. Cook for about 4 minutes until skin is crispy, then flip and cook briefly on the other side. Baste with butter on low heat.
- Make Sauce: In a pan, sauté garlic in oil until golden. Add white wine and reduce. Add chicken stock and reduce by 80%. Mix in Dijon mustard, then whisk in cold butter cubes. Finish with lemon juice, chives, salt, and pepper.
- Serve: Remove salmon skin for plating, place salmon on mashed potatoes, and arrange the crispy skin on top. Surround with Dijon and chive sauce.
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