Creamy Salmon *

 $ skinless salmon fillets, 6-8 oz each

2 tsp salt

1 tsp freshly ground black pepper

2 Tbsp EVOO

2 garlic cloves, minced

1/2 cup thinly sliced shallot

1 Tbsp dijon mustard

1/2 cup chicken broth

1 cup unsweetened full fat coconut milk

grated zest of 1/2 lemon

1 Tbsp freshly squeezed lemon juice

2 Tbsp finely chopped fresh chives

2 Tbsp finely chopped fresh dill

2 Tbsp finely chopped fresh tarragon

1/4 tsp salt

1/2 tsp freshly ground black pepper

Pat salmon dry with paper towel then season both sides evenly with the salt and pepper.  In large skillet, heat the oil over medium high heat.  Add the salmon and cook for 2-3 minutes.  Flip and continue to cook until golden brown, another 2-3 minutes.  Remove from skillet and set aside.  Reduce heat to medium and add the garlic and shallot.  Gently saute being careful not to burn, about 1 minute.   Add dijon and pour in the chicken broth.  Whisk until smooth and cook until the broth has reduced by half, about 2 minutes.  While whisking, slowly pour in the coconut milk until well incorporated and bring to a rapid simmer.  Once simmering, reduce the heat so the sauce is lightly simmering, about medium low heat.  Add the lemon zest, lemon juice, chives, dill, tarragon, salt and pepper and stir to combine.  Nestle the salmon back into the sauce and cook, uncovered, until the salmon is cooked to your desired doneness, 3-5 more minutes.  Top with more fresh herbs and serve.  

Serves 4