Rosemary Dijon is a blend on a mission. A very herbaceous and tangy mission – and man, does it do it’s job.
Paired with salmon this versatile blend meets its match and brings bright flavor notes – don’t be surprised if you just keep scarfing down this salmon.
Chef Ryan Wiebe shares this recipe for an easy weeknight meal that just might work its way into your routine.
Rosemary Dijon Salmon
- Prep Time: 30 minutes
- Cook Time: 15
- Total Time: 45 minutes
Ingredients
Scale
- 1 side of Salmon (I used sockeye here), skin removed
- 3 tbsp Spiceology Rosemary Dijon, divided
- Olive oil, as needed
For the sauce
- 1 cup Whipping cream
- 3 cloves Garlic, minced
- 1/4 cup White wine
- 3 tbsp, Fresh dill, chopped
- Salt and pepper, as needed
Instructions
- Season salmon with olive oil and 2 tbsp of Spiceology Rosemary Dijon and some salt. Cover and place in fridge for 30 minutes.
- Pre-heat oven to 375°F.
- Place salmon in oven and roast for 10-12 minutes (add more time depending on your thickness of salmon)
- While your salmon is cooking make your sauce.
- In a pan, add olive oil and heat until medium heat, add garlic and sauté for 1 minute, add your white wine to the pan. Stir in remaining 1 tbsp of Spiceology Rosemary Dijon and add in your cream. Keep this on medium heat and let reduce until thick and coats the back of a spoon, season with salt and pepper to taste.
- Remove salmon from oven, and serve with roasted potatoes and some asparagus, drizzle sauce over salmon and enjoy.
