Coho Salmon

Pan Seared Coho Salmon in Creamy Mustard Sauce

Posted by Sena Wheeler on

 Pan Seared Coho Salmon in Creamy Mustard Sauce

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve salmon drizzled with mustard sauce and alongside Brussels sprouts and butternut squash. Top with toasted walnuts and sage leaves.

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