Salmon with Arugula Cream Sauce
Author: 
Serves: 2 servings
 
Ingredients
For the salmon:
  • 2 - 4 oz salmon filets
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste
For the sauce:
  • 6 oz arugula roughly chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 shallot finely chopped
  • 11/2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • ¼ cup half and half
  • 1 teaspoon cornstarch
  • ½ cup vegetable broth
  • salt and pepper to taste
Instructions
For the salmon:
  1. Preheat broiler.
  2. Pat dry filets with paper towel. Place filets skin side down on baking tray.
  3. Rub ½ teaspoon olive oil on the top of each filet.
  4. Sprinkle ½ teaspoon of basil and thyme and ¼ teaspoon of red pepper flakes to the top of filets.
  5. Season with salt and pepper.
  6. Broil for 4 minutes. Once cooked let sit for a few minutes. Then remove from pan, the skin should slide right off the flesh. Top with the sauce.
For the sauce:
  1. In a small bowl, mix half and half with cornstarch. Set aside.
  2. Heat large pan over medium heat, add olive oil.
  3. When oil is hot, add shallots and garlic. Cook a few minutes until they begin to soften.
  4. Add arugula and stir into mixture.
  5. When arugula begins to wilt, add vegetable broth. Then stir in mustard and honey.
  6. Turn heat to low. Give the half and half/cornstarch mixture a quick stir then add to pan.
  7. Turn heat up slightly, keep stirring. As the mixture heats it will begin to thicken. If it gets too thick, add more vegetable broth.
  8. Season with salt and pepper.
  9. When at desired thickness, turn off heat and top salmon with sauce.
Recipe by at https://erindishes.com/recipe/salmon-with-arugula-cream-sauce/