For a restaurant-worthy meal enjoyed in the comfort of your own home, look no further than this delicious salmon filet with mustard dill cream sauce. We sous vide wild, sockeye salmon filets to perfect doneness (if using farmed salmon, increase the temperature to 125° or 130°F) and finish them with a rich pan sauce composed of shallots, white wine, mustard, cream, and dill. We love the bright herbaceousness of dill, but you can substitute parsley or tarragon if you prefer.
Salmon with Mustard Dill Cream Sauce
- 8 oz skinless sockeye salmon, vacuum-sealed
- 1 tbsp unsalted butter
- 1 small shallot, finely chopped
- ½ cup dry white wine
- ¼ cup water
- ⅓ cup heavy cream
- 1 tbsp grainy Dijon mustard
- 2 tbsp chopped fresh dill
1) Place 8 oz salmon in a Suvie pan, cover with water, and insert into the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 120°F for 1 hour (if using farmed salmon, set to 125°F)
Top Zone: None
2) Just before the salmon is done cooking, melt 1 tbsp butter in a medium saucepan over medium heat. Add 1 finely chopped shallot and cook until softened, about 2 minutes. Stir in 1/2 cup dry white wine and ¼ cup water and bring to a simmer. Cook for 2 minutes until slightly reduced.
3) Whisk in 1/3 cup heavy cream and 1 tbsp grainy mustard, stirring frequently until thickened, about 3 minutes. Remove from heat and stir in 2 tbsp chopped dill. Season to taste with salt and pepper.
4) After the salmon is done cooking, remove from packaging and pat dry. Divide between plates and pour sauce over top.
Nutritional Information per serving (2 servings per recipe): Calories 390, Total Fat 24g, Total Carbohydrates 3g, Total Sodium 1410mg, Total Protein 26g