Salmon w Dijon Cream Sauce and Garlic Butter Breadcrumbs

This salmon was absolutely better than my dijon salmon I've made many times.  A little more involved than that, but worth every effort!  I still like baking my salmon because I think it makes it really tender.  The sage was something I would never think to put in the sauce, but it went so nicely and really had such great flavor!

before adding the breadcrumbs!

Salmon w Dijon Cream Sauce and Garlic Butter Breadcrumbs
via How Sweet Eats
serves 2

2 salmon filets
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup panko bread crumbs
1 1/2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 small shallot, diced
2 tablespoons freshly chopped sage
1/4 cup dry white wine (you can also use chicken broth)
3/4 cup low-fat evaporated milk
1 1/2 tablespoons dijon mustard
 

Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.

Heat a large skillet over medium-high heat and add olive oil (or cook salmon for 15-20 minutes at 350 until flakes easily with a fork). Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opague in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time. Remove salmon and set aside.

Add remaining 1/2 tablespoon of butter, shallot, garlic, and sage to skillet. Stir well to coat then cook for 1-2 minutes until sizzling, then add in white. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.

Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs. Serve with rice, potatoes, vegetables or salad!