Pan-Seared Salmon With Mustard Shallot Sauce

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Domestic Divas Blog
Nutrition per serving    (USDA % daily values)


This was very good and pretty easy but I made some substitutions. We used snapper instead of salmon which worked out great but forgot the parsley which was dumb. Probably could have used a little less wine in my opinion too. Oh and we made garlicky kale as a side and rice: No leftovers!
Phillip Bensaid   •  25 Feb   •  Report
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Ingredients for 2 servings

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

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