Salmon with Garlic Breadcrumbs and Dijon Cream Sauce
|4 skin on salmon fillets, about 4-6 oz each|
|2 tbs extra virgin olive oil|
|1 cup panko bread crumbs|
|2 tbs unsalted butter|
|4-6 cloves garlic, minced|
|1 large shallot, peeled and minced|
|1/4 cup dry white wine|
|3/4 cup canned evaporated milk|
|2 tbs Dijon mustard|
|1 tbs dried sage|
|kosher salt and black pepper to taste|
- Season the salmon with salt and pepper.
- In a large skillet over medium high heat, add the olive oil.
- Place the salmon skin side down in the pan and cook for about 6 minutes or until the skin is crispy.
- Flip and continue to cook for another 2-3 minutes until golden.
- While salmon is cooking, prepare the bread crumbs.
- Melt 1 tbs butter in a small pan over medium heat, then ad 3/4 of the minced garlic and cook for 1 minute.
- Stir in the bread crumbs and cook until golden. Set aside.
- Remove salmon from pan and tent with foil to keep warm.
- In the same pan melt the remaining butter until foaming.
- Add the shallot, and remaining garlic, stir to combine, then slowly add the white wine.
- Cook the mixture for about 3 minutes until it starts to bubble and reduce, then whisk in the Dijon and milk.
- Reduce heat to low and continue whisking until sauce thickens.
- Add sage, then season to taste with salt and pepper.
- Serve salmon drizzled with sauce and topped with the garlic breadcrumbs.