Broiled Salmon In Wine Dijon Sauce Recipes

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BROILED SALMON IN WINE DIJON SAUCE RECIPE - (4.7/5)



Broiled Salmon in Wine Dijon Sauce Recipe - (4.7/5) image

Provided by Charlotteg

Number Of Ingredients 8

Ingredients
1 1/2 lbs salmon, skin removed, cut into 4 fillets
1/2 cup white wine
2 tbsp light butter (I used Brummel & Brown)
2 shallots, minced
1 tbsp Dijon
2 tbsp fresh dill, chopped
Salt and pepper to taste

Steps:

  • Instructions 1. Preheat broiler. Line a baking sheet with foil and spray with non-fat cooking spray. Season salmon fillets with salt and pepper and place on baking sheet. Place in oven and cook until salmon is cooked through and begins to flake, about 8-10 minutes. 2. Melt butter small saucepan over medium high heat. Add in the shallots and cook until soft, about 1-2 minutes. 3. Then add in the wine and cook until reduced by half, about 3 minutes. 4. Set heat to low and whisk in remaining ingredients. Cook until heated through. 5. Spoon sauce over salmon and serve. Preparation time: 10 minute(s)

More about "broiled salmon in wine dijon sauce recipes"

2019-12-24 Dijon Herb Broiled Salmon SAVE SideChef > Recipes ... Whole Grain Mustard (2 Tbsp), White Wine (1 Tbsp), Extra-Virgin Olive Oil (1 Tbsp), Garlic (3 cloves), and lemon juice. Process until smooth. Step 4 Cover salmon completely with the dijon herb sauce…
From sidechef.com

2018-08-02 This Broiled Salmon in Wine Dijon Sauce fits the bill perfectly. It has just the right amount of butter that adds the silky base to the sauce but yet is still low in Weight Watchers Points. The tang of the wine and Dijon work perfectly with the butter to create a most delicious sauce, which is truly an excellent complement to the fish.
From laaloosh.com

Season salmon fillets with salt and pepper and place on baking sheet. Place in oven and cook until salmon is cooked through and begins to flake, about 8-10 minutes. 2. Melt butter small saucepan over medium high heat. Add in the shallots and cook until soft, about 1-2 minutes. 3. Then add in the wine …
From tfrecipes.com

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