Pan Seared Coho Salmon in Creamy Mustard Sauce
Pan Seared Coho Salmon in Creamy Mustard Sauce. We turned this amazingly fresh coho salmon sent to us by Senasea Seafoods into this delicious fall creation. Pan seared salmon with a creamy mustard sauce with roasted brussels sprouts and butternut squash. Topped with walnuts and sage leaves toasted in brown butter. The fall flavors are oozing out of this one and we are so here for it.
I love love love salmon. If you guys didn’t know that about me…well now you do. But judging by the amount of salmon recipes we have shared with you guys over the years, I think it’s no secret that I really enjoy my salmon recipes.
I was so into the summer salmon dishes. There were just endless amounts of summer recipe ideas I had in mind for salmon. But once the season turned to fall I couldn’t quite find the inspiration for fall salmon dishes….until now. I love a good salmon and Brussels sprout recipe, but what about my other favorite fall veggie…butternut squash??
So I actually combined the two into one super cozy fall salmon dish. And I actually got the inspiration from a salmon that I had last winter at restaurant called Steve & Cookies. It’s down the shore and I went with my friend for dinner one Friday night when it was winter and cold and there wasn’t much to do. I remember having LOVED the salmon on their menu so much I actually ate my entire plate. It just had this cozy, delicious flavor in every single bite that really had me sold.
So here I am trying to recreate it. I had a picture of it stored on my phone because being the foodie that I am, I of course always have to take pictures of my food when I go out to eat. So I made a creamy mustard sauce of my own. Roasted some brussels sprouts and butternut squash. And toasted some walnuts and sage in brown butter. And you know what…I think it came out pretty damn good.
It is not exactly the same as the dish I had at Steve & Cookies, but I am totally loving this recreation. And it is PERFECT for fall…I mean have you ever gotten more autumn vibes from a salmon dish than this?! I certainly haven't.
So it is finally the weekend for me, and like I mentioned I have some exciting plans in the city once again this weekend. I guess you can call me a city girl this fall !! Cheers to the weekend and happy Thursday guys !!
Ingredients
3 - 4 (8 ounce) salmon filets
salt and pepper
6 tablespoons olive oil; divided
4 tablespoons butter; divided
10 ounces Brussels sprouts; halved
10 ounces butternut squash; cubed
1/3 cup chopped walnuts
15 fresh sage leaves
For the Mustard Sauce
2 tablespoons butter
1 shallot; finely chopped
1/4 cup white wine vinegar
1/2 cup white wine
1/3 cup heavy cream
salt
1/8 teaspoon white pepper
2 tablespoons whole grain mustard
Directions
Season the salmon filets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons butter. When hot, add the salmon and cook skin side up for 4 - 5 minutes or until cooked through. Carefully remove the salmon from the skillet and set aside.
On a baking sheet lined with parchment paper, add the Brussels sprouts and butternut squash. Drizzle with the remaining 4 tablespoons of olive oil and sprinkle with salt and pepper. Toss to combine. Transfer to a 425 degree oven and roast for 20 - 25 minutes.
In a small skillet, melt the remaining 2 tablespoons of butter until it begins to brown and smell nutty. Add the walnuts and sage leaves. Cook until walnuts are toasted and sage leaves are crispy.
Make the mustard sauce. In a small sauce pan heat the butter. Add the shallots and cook until translucent. Add the vinegar, white wine, and heavy cream. Cook for about 10 - 12 minutes until reduced and thickened. Stir in the salt and white pepper. Remove from heat and add the mustard.
Serve salmon drizzled with mustard sauce and alongside Brussels sprouts and butternut squash. Top with toasted walnuts and sage leaves.
