Pan-Seared Salmon with Basil-Dijon Cream Sauce

Ingredients

• 1/2 tsp olive oil
• 1/4 tsp minced garlic
• 1/2 tsp uncooked shallot(s), or red onion, minced
• 1/4 fl oz white wine, dry
• 1 tsp Dijon mustard
• 1/4 cup(s) fat free skim milk
• 1 Tbsp whipped cream cheese, (reduced fat)
• 2 Tbsp basil, fresh, finely chopped into thin ribbons (chiffonade)
• 4 oz uncooked salmon fillet(s) with or without skin
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1 spray(s) cooking spray

Instructions

1. Heat oil in a small sauté pan over medium heat. Add garlic and shallot; cook, stirring constantly, until shallot starts to soften and edges become slightly brown, about 2 to 3 minutes. Immediately add wine; whisk in mustard until fully incorporated. Whisk in milk until fully incorporated; whisk in cream cheese until fully incorporated. When cream cheese melts, stir in basil; remove from heat promptly. Using a rubber spatula, transfer sauce to a small bowl and set aside.
2. Season all sides of salmon with salt and pepper. Off heat, coat same saut‚ pan with cooking spray; heat over medium-high heat. Place salmon (top side down) onto center of pan and cook until slightly browned, about 2 to 3 minutes. Reduce heat to medium-low and using a large spatula, flip salmon over; cover pan and continue cooking until internal temperature of fish reaches 140øF, about 4 to 5 minutes. Uncover pan and remove from heat; transfer salmon to plate and drizzle with sauce.

Notes:

Yields about one 3 oz serving.

Tuna, rainbow trout and Atlantic mackerel are all rich sources of omega-3 fatty acids. Using them in place of salmon could affect PointsPlus values.