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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

YOU WILL NEED:


2 fillets salmon
2 cloves crushed garlic
½ diced white onion
Handful chopped spinach
1 tbsp wholegrain mustard
1 glass white wine
200ml cream
Salt for seasoning
10g Wild Fennel Co. Salmon seasoning
Olive oil
Sourdough and butter for serving


TO MAKE:


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, once all sides are caramelised put the salmon is skin side down. Now add the garlic and onion to the pan, cook until soft.

Deglaze the pan with the white wine and reduce until almost evaporated. Add the 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.

Autumn Salmon Seasoning Winter

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