Salmon with Cream Sauce

I just realized this would probably be really good with mushrooms added. We'll have to try it again someday. We did - see below.

Here's the inspiration: Salmon with Mustard Cream Sauce

(photo from the website)

Updated June 2021:

We tried a version of this, using canned salmon instead of salmon fillets, and enjoyed it very much. Basically, create a white sauce seasoned with Dijon mustard and sage. Stir in minced garlic, diced onion, and the salmon. (And I should have added a can of undrained mushrooms!) Serve over pasta or rice. Garnish with Parmesan cheese.

Updated July 2022:

It is delicious with mushrooms! And while the canned salmon mixed with pasta was good, we preferred this recipe as salmon steaks over rice.

Season salmon fillets/steaks with salt and pepper and saute in a bit of olive oil until cooked through (4-5 minutes on each side), then set aside and keep warm. Slice a few mushrooms, mince a clove of garlic, and dice a shallot, then cook in a bit of butter until soft. Stir in a splash of white wine and some minced sage. Add a bit of Dijon mustard (about 1 tablespoon) and some cream (about 1/2 cup) or evaporated milk. Heat through and serve immediately. Garnish if desired (we didn't think it was necessary) with garlic bread crumbs.