Pan Seared Salmon with Creamy Garlic Dijon Sauce

Ingredients

• 4 skinless salmon fillets
• 3 tsp olive oil
• Salt and freshly ground black pepper
• 3 garlic cloves, minced, 1 Tbsp
• 1/2 tsp cornstarch
• 1/2 cup heavy cream
• 1 1/2 Tbsp dijon mustard
• 1/2 tsp honey
• 1/2 cup low-sodium chicken broth
• 1 Tbsp minced fresh dill

Directions

1. Warm a large non-stick skillet over medium-high heat, or set out two skillets if your fillets are on the larger side, about 7 – 8 oz, so they have room to cook. Pour 1 1/2 tsp olive oil into each skillet.
2. Pat the salmon thoroughly dry on both sides with paper towels, then season the fillets all over with salt and pepper. Set the salmon in the hot skillet with the top side facing down. Sear until the underside is nicely browned, about 4 minutes, then turn the fillets over and cook until done to your liking, about 2 – 3 minutes more.
3. While the salmon cooks, whisk the cornstarch with 1 tbsp cream in a liquid measuring cup until smooth. Add enough additional cream to reach 1/2 cup, then whisk in the dijon mustard and honey.
4. Lift the salmon out of the skillet and move it to a plate, keeping the oil in one skillet. Cover the salmon loosely with foil.
5. Set the skillet with the oil over medium heat and add the garlic. Cook just until it begins to turn pale golden, about 20 – 30 seconds. Add the chicken broth.
6. Bring the broth to a simmer, then lower the heat to medium-low. Simmer until the liquid has reduced by about 2/3, about 3 minutes.
7. Whisk the cream mixture again, then pour it into the skillet. Cook, stirring as it comes to a simmer, then let it bubble gently while you stir for about 30 seconds.
8. Take the skillet off the heat and stir in the dill. Add the salmon fillets back to the pan, spoon the sauce over the top, and serve warm.