Salmon With Mustard Sauce
Per ServingSalmon With Mustard Sauce |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 4 oz. | ||
| Calories | 225 | |
| Fat | 11 | g |
| Saturated Fat | 1.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 3 | g |
| Fiber | 0 | g |
| Sugars | 1 | g |
| Cholesterol | 80 | mg |
| Sodium | 250 mg (without added salt) | |
| Protein | 26 | g |
| Choices: Lean meat 4, Fat 1 | ||
- Makes: 4
- Serving Size: 4 oz.
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
Ingredients
| 4 | salmon fillets (4 oz. each) | |
| Kosher salt and pepper to taste | ||
| 1 | tsp. | olive oil |
| 3 | Tbsp. | minced shallots |
| 3 | Tbsp. | dry white wine |
| 3/4 | cup | low-fat, reduced-sodium chicken broth |
| 1 | Tbsp. | Dijon mustard |
| 3/4 | tsp. | arrowroot |
Directions
- Line a baking sheet with parchment paper, and set aside. Preheat the oven to 375°F. Sprinkle the salmon with salt and pepper. Spray a skillet with cooking spray. Add the oil to the skillet, and heat on medium high. Cook the fish for 2 to 3 minutes on each side, until golden brown. Remove the fillets from the skillet and put them on the baking sheet. Place the baking sheet in the oven to bring the salmon to desired doneness.
- Add the shallots to the pan, and sauté for 1 minute. Add the wine, and sauté until the wine evaporates, about 1 minute. Combine the broth, mustard, and arrowroot, and whisk until blended. Add the mixture to the skillet and bring to a boil. Simmer for 1 minute. Season with additional salt and pepper if desired. Serve over the salmon.
