Lidia Bastianich- Salmon With Mustard Sauce
| Prep Time | 3 minutes |
| Cook Time | 25-30 minutes |
| Servings |
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Ingredients
- 6-6 oz Skinless Salmon FIllets
- 3/4 teaspoon Kosher Salt
- 2 tablespoons EVOO
- 6 tablespoons Unsalted Butter
- 1 juiced lemon
- 1 Cup Dry White Wine
- 2 tablespoons Dijon Mustard
- 1/4 cup Heavy Cream
- 3 tablespoons Chopped Parsley
- 2 bundle Asparagus
- 6 cups Rice
Ingredients
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Instructions
- Rice- Start boiling your water and preparing your rice before you start the Salmon as the rice will take 20-25min
- Season the salmon with ¼ teaspoon of the salt. Heat a large nonstick skillet over -medium–high heat. Add the olive oil. When the oil is hot, add the salmon, and sear on both sides, about 2 minutes per side, but don’t worry about cooking the fish all the way through at this point. Remove the salmon to a plate, pour out the oil, and wipe the skillet clean. Return the skillet to -medium–high heat, and add the butter. When the butter is melted, add the lemon juice and white wine. Bring to a boil, and whisk in the mustard. Lower the flame and let the sauce reduce by a quarter, about 3 minutes; then add the heavy cream and the remaining ½ teaspoon of salt. Slide the salmon back into the sauce. Simmer until the salmon is cooked through, about 3 minutes. Whisk the parsley into the sauce and serve.
- Asparagus- Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
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