Salmon Diane

Name: Salmon Diane
Ingredients: 12 ounces salmon fillets, washed; 1 ounce fresh chives, chopped; 2 bulbs shallots, chopped; 3 ounces cream or 3 ounces half-and-half; 15 ml brandy; 3 tablespoons Dijon mustard; 1/2 teaspoon garlic, minced (use as a rub on the fillet); pepper (I used a four peppercorn blend); salt; Worcestershire sauce, 2 shakes; lemon juice, 2 squeezes; 3 tablespoons butter, in saucepan medium heat; 3 tablespoons butter, for saucepan later; 30 ml cream cheese; 2 teaspoons dried dill weed

15 ingredients

4 steps

Ingredients

12 ounces salmon fillets, washed
1 ounce fresh chives, chopped
2 bulbs shallots, chopped
3 ounces cream or 3 ounces half-and-half
15 ml brandy
3 tablespoons Dijon mustard
1/2 teaspoon garlic, minced (use as a rub on the fillet)
pepper (I used a four peppercorn blend)
salt
Worcestershire sauce, 2 shakes
lemon juice, 2 squeezes
3 tablespoons butter, in saucepan medium heat
3 tablespoons butter, for saucepan later
30 ml cream cheese
2 teaspoons dried dill weed

Directions

1

Melt butter in saucepan over medium heat. Add salmon fillets garlic rub side down and cook for approximately 2 minutes per side or until cooked. Set aside and keep warm.
2

Place remaining butter into saucepan over medium low heat scraping up crumbly browned bits and add shallots stirring until desired tenderness is reached. Add lemon juice, Dijon mustard, dill, Worcestershire Sauce, and brandy. Stir between additions.
3

Light sauce with barbecue lighter and flambe'. Shake and stir sauce after flame goes out.
4

Add cream cheese and half and half. Add parsley and chives stirring between additions. Pour sauce over salmon fillets and enjoy. Serves two.