Pan Seared Salmon with Creamy Garlic Dijon Sauce

Directions

Heat a large non-stick skillets over medium-high heat . Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper. Place salmon in skillet . Let sear until golden brown on bottom, about 4 minutes then flip and continue to cook to desired doneness, about 2 - 3 minutes longer. Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey. Remove salmon from skillet and transfer to a plate, leaving oil in one skillet. Tent salmon with foil. Add garlic to skillet with oil set over medium heat, saute until just barely golden brown, about 20 - 30 seconds. Pour in chicken broth. Bring to a simmer then reduce heat to medium-low and let simmer until reduced by about 2/3, about 3 minutes. Whisk cream mixture once more then pour into skillet. Cook and stir, bringing to a simmer. Let simmer gently, while stirring, for about 30 seconds. Remove from heat stir in dill, return salmon fillets to pan, spoon sauce over salmon. Serve warm.