Pan-fried Salmon in Mustard Cream Sauce

Here’s a little winter warmer to satisfy those taste buds! A lovely creamy salmon dish using our sweet paprika, dill and coriander Salmon seasoning

2 fillets salmon
2 cloves crushed garlic
1/2 diced white onion
Handful chopped spinach
1tbsp wholegrain mustard
1 glass white wine
200ml cream
Salt for seasoning
10g Wild Fennel Co. Salmon seasoning
Olive oil
Sourdough and butter for serving

Remove any bones from your salmon, and rub all over with the seasoning. Fry the salmon on a medium heat in a deep frying pan, until all sides are caramelised. Once caramelised, make sure salmon is skin side down and add your garlic and onion to the pan, cooking until soft. Deglaze the pan with the white wine and reduce until almost evaporated. Add your cream and bring to the boil. Stir in the mustard and reduce heat to a simmer for 5-10 minutes. Add chopped spinach, allow to wilt. Season with salt to taste and serve with a crunchy buttered sourdough.
Salmon Seasoning

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