Saturday, March 1, 2008

Salmon with Basil-Dijon Cream Sauce

I am always on the quest for the perfect salmon recipe. I came across this recipe and was glad to see that it was Weight Watchers friendly, although with my substitutions, it probably wasn't so. It was a delicious way to serve salmon. I would probably cut the sauce recipe in half next time because we had a lot of sauce left over for just the two of us. I served it with some sauted spinach with blue cheese and pine nuts.

Pan-Seared Salmon with Basil-Dijon Cream Sauce
from the Dinner with Danielle blog
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon garlic, minced
  • 1/2 teaspoon shallot or red onion, minced
  • 1/4 cup dry white wine
  • 1 teaspoon Dijon mustard
  • 1/4 cup fat-free milk (I used whole milk)
  • 1 tablespoon Weight Watchers whipped cream cheese spread (I used sour cream)
  • 2 tablespoons fresh basil, finely chopped into thin ribbons
  • 4 ounces boneless salmon fillet
  • pinch salt
  • pinch pepper
  • non-stick cooking spray
Heat oil in a small saute pan over medium heat. Add garlic and shallot, stirring constantly, until shallot starts to soften and edges become slightly brown, 2-3 minutes. Immediately add white wine and whisk in mustard until fully incorporated.

Whisk in milk until fully incorporated, then whisk in whipped cream cheese until fully incorporated. When cream cheese melts, stir in basil and remove from heat promptly. Using a rubber spatula, transfer sauce into a small bowl and set aside

Season all sides of salmon with salt and pepper. Heat same saute pan over medium-high heat. Lightly coat with non-stick cooking spray. Place salmon (top-side down) onto center of pan and cook until slightly brown (2-3 minutes). Reduce heat to medium-low.

Using a large spatula, flip salmon over, cover pan, and continue cooking until internal temperature reaches about 140 degrees, 4-5 minutes. Uncover and remove from heat. Transfer salmon to a plate and drizzle sauce over fish.

6 Servings
1 WW point per serving


mrsdanigirl8 said...

Looks great! Yeah, I had the left over sauce problem too.

But I used it by topping it over some chicken (after cooked 3/4 of the way I topped the chicken with swiss and canadian bacon, I cooked the rest of the way and than drizzled with the Basil-Dijon sauce)


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Dolores said...

Hi Tiff,

I found you through the foodie blog roll (I'm making it my mission to visit one new blog a day this month) This looks like a simple satisfying salmon preparation, and I'm looking forward to trying it.

I've also never thought of tossing blue cheese in with spinach and pine nuts, so you've provided a second source of inspiration there.