Pan-Seared Salmon with Mustard Shallot Sauce

Serves 2 people
Cooking time: about 20 minutes
Dairy and gluten-free

  • 2 salmon fillets (4 ounces)
  • 2 tablespoons grapeseed oil
  • 1 tablespoon whole grain mustard
  • 1 shallot, peeled and finely chopped
  • 1/2 cup dry white wine
  • salt and freshly ground pepper
  • 2 tablespoons parsley, chopped

  1. Heat the grapeseed oil over high heat. Meanwhile, season the salmon with salt and pepper on both sides.
  2. Add the salmon and reduce heat to medium. Cook, turning once, until the outside is crispy and nicely seared and the inside is cooked to desired doneness (I prefer my salmon a little bit medium rare).
  3. Remove from the pan and set aside.
  4. Pour off all but one tablespoon of oil from the pan. Add the shallots, and saute for two minutes, until beginning to soften.
  5. Add the white wine and mustard, stirring to deglaze the pan. Simmer for a few minutes, until reduced in half. Taste and check seasoning, adding salt and pepper as necessary. 
  6. To serve, place a piece of salmon on a plate and spoon the sauce over the top. Finish with a little chopped parsley and freshly ground pepper. Enjoy!

Source for Ingredients
  • salmon and shallots from the West Hollywood Farmers Market 
  • whole grain mustard from Whole Foods
  • white wine and grapeseed oil from Trader Joe's