Pan Seared Coho Salmon in Creamy Mustard Sauce
Pan seared salmon with a creamy mustard sauce with roasted brussels sprouts and butternut squash. Topped with walnuts and sage leaves toasted in brown butter. These fall flavors are perfection.
Ingredients
-
3 - 4 (8 ounce) salmon filets
-
salt and pepper
-
6 tablespoons olive oil; divided
-
4 tablespoons butter; divided
-
10 ounces Brussels sprouts; halved
-
10 ounces butternut squash; cubed
-
1/3 cup chopped walnuts
-
15 fresh sage leaves
For the Mustard Sauce
-
2 tablespoons butter
-
1 shallot; finely chopped
-
1/4 cup white wine vinegar
-
1/2 cup white wine
-
1/3 cup heavy cream
-
salt
-
1/8 teaspoon white pepper
-
2 tablespoons whole grain mustard
Directions
-
Season the salmon filets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons butter. When hot, add the salmon and cook skin side up for 4 - 5 minutes or until cooked through. Carefully remove the salmon from the skillet and set aside.
-
On a baking sheet lined with parchment paper, add the Brussels sprouts and butternut squash. Drizzle with the remaining 4 tablespoons of olive oil and sprinkle with salt and pepper. Toss to combine. Transfer to a 425 degree oven and roast for 20 - 25 minutes.
-
In a small skillet, melt the remaining 2 tablespoons of butter until it begins to brown and smell nutty. Add the walnuts and sage leaves. Cook until walnuts are toasted and sage leaves are crispy.
-
Make the mustard sauce. In a small sauce pan heat the butter. Add the shallots and cook until translucent. Add the vinegar, white wine, and heavy cream. Cook for about 10 - 12 minutes until reduced and thickened. Stir in the salt and white pepper. Remove from heat and add the mustard.
-
Serve salmon drizzled with mustard sauce and alongside Brussels sprouts and butternut squash. Top with toasted walnuts and sage leaves.
