Pan Sauteed Salmon with Dijon Mustard-Tarragon Sauce

Pan Sauteed Salmon with Dijon Mustard-Tarragon Sauce

Pan Sauteed Salmon with Dijon Mustard-Tarragon Sauce
Serve with rosemary-scented yellow squash and tomatoes and white rice- I love to invite friends over for lunch and have them test a recipe with me; it's a great way to spend time and catch up, as well as have other taste buds besides family give the "thumbs up" or "thumbs down" to a new culinary idea. My good friend, Megan W., gave this easy preparation seafood dish a "thumbs up" and I gave spending time with her "two thumbs up".
    Servings
    4people
    Cook Time
    20minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup white rice, uncooked
    • 3tablespoon olive oil, divided
    • 1 onion cut in half and sliced medium thick
    • 5 garlic cloves, pressed
    • 4 (3-4 ounce) boneless salmon fillets
    • 1/2teaspoon sea salt, divided
    • 1/2teaspoon ground black pepper, divided
    • 3tablespoon Dijon mustard
    • 1 1/2tablespoon honey
    • 1tablespoon chopped fresh tarragon (or 2 teaspoon dried tarragon)
    • 2tablespoon chopped fresh parsley
    • 2 large yellow squash, ends removed and sliced crosswise into 1/2" slices
    • 1pint grape tomatoes
    • 2tablespoon fresh rosemary, chopped
    Instructions
    1. Prepare the rice according to package directions. Set aside and keep warm.
    2. Heat 2 tablespoons oil over medium high heat in a large flat skillet. Sauté the onion and garlic for 1 minute until the onions are translucent and the garlic is fragrant. Place the salmon fillets in the skillet, pushing the onion mixture around the fillets. Season the fillets evenly with a total 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add dijon mustard, 3/4 cup water, honey and tarragon to the skillet. Mix thoroughly and simmer uncovered for about 2-3 minutes on medium heat. Carefully flip the salmon fillets, cover with a lid and cook an additional minute until the fillets are cooked through. If the sauce is reducing too much, add a tablespoon of water at a time until desired consistency.
    3. To prepare the squash and tomatoes: Place the yellow squash and tomatoes in a steamer that has been set in a saucepan that has one cup of water in it. Cover steamer, bring water to a boil and steamed vegetables for 3-4 minutes until squash are tender. Remove to serving bowl and toss with 1 tablespoon olive oil, the rosemary and 1/4 teaspoon each of salt and black pepper.
    4. To serve: Place a fillet on each individual dinner plate, top with the Dijon mustard-tarragon sauce. Serve with a side of rice and steamed squash and tomato.
    Recipe Notes

    Save some of the sauce for serving on top of the rice.

    Change your side as the seasons change; greens in the late fall and winter months, fresh peas or asparagus in the spring.

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