Roasted Salmon With Chive Sauce
This chive sauce makes salmon so delicious.
Serves: 4
Ingredients
For the oven roasted salmon
1 large skinless salmon fillet (about 675g | 1-1/2lb), cut into 4 equal pieces
Salt and pepper to taste
4 pats of butter
For the chive sauce
1 tablespoon butter
1 medium shallot, minced
1 garlic clove, minced
1 cup (240ml) chicken broth
2 tablespoons Dijon Mustard
1/2 cup (120ml) heavy cream
1 tablespoon cornstarch or arrowroot powder
2 tablespoons chopped fresh chives, plus extra for garnish
Directions
For the salmon:
Preheat the oven to 450°F; place the salmon in a baking dish and sprinkle with salt and pepper. Top each piece of salmon with a pat of butter. Roast in the preheated oven until the top of the fish starts to brown, about 15 minutes.
For the chive sauce:
While the fish is in the oven, heat the butter in a small saute pan set over medium heat. Add the shallot and garlic. Cook until golden then add the chicken stock and bring to a simmer; simmer for about a minute then whisk in the mustard.
In a small container, whisk the cornstarch in the cream and then add this to the simmering sauce; whisk until well incorporated and the sauce thickens, about 45 seconds. Remove the pan from the heat and whisk in the fresh chopped chives.
Remove the roasted salmon from the oven and pour the chive sauce over the fish. Garnish with more chopped chives and serve.
Pan-fried Potatoes and Onions
Serves 4
To keep this dinner low carb, I used rutabaga instead of potatoes for this typical potato recipe. Either vegetable works well.
Ingredients
Salt and Pepper to taste
2 ½ lbs red potatoes or rutabaga, peeled
1 medium yellow onion, chopped
1 tablespoon butter
2 tablespoons olive oil
Directions
Cut the potatoes or rutabaga into thin slices about 1/8 to 1/4-inch thick. Heat the oil and butter in a large frying pan over medium heat. Add the sliced potatoes or rutabaga and cook until the bottom layer begins to brown. Keep an eye on it because they will burn. Once the browning begins, turn the slices over with a metal spatula. When the potato or rutabaga start to soften, add the onions and turn the entire mixture with the spatula to mix.
Sprinkle with salt and pepper.
Continue frying until the slices are evenly browned and soft, and the onions are caramelized.
Green Beans with Mushrooms
Serves 4
Ingredients
1 lb fresh green beans, ends trimmed and cut in half
4 oz cremini mushrooms sliced
1 small garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon dried thyme
Salt and pepper to taste
Directions
Place the green beans in a large skillet with a cover. Pour water into the pan to just cover the beans. Bring to a boil, reduce the heat to a strong simmer, cover the pan and cook the beans for 2 minutes. Drain the beans and set aside.
Add the oil and garlic to the empty skillet and heat for a minute. Add the mushrooms and thyme. Saute until the mushrooms are no longer releasing their liquid. Add the drained green beans and cook for about 3-4 minutes or until they are tender. Don’t overcook. Season to taste with salt and pepper and serve.
