Salmon in a Creamy Dijon Chive Sauce (Hello Fresh)

 10 oz salmon fillets

2 tsp Dijon mustard

2 TB concentrated vegetable stock

4 TB sour cream

1/4 oz chives

1 lemon

2 TB butter

1 TB olive oil

Cut salmon into individual portions. Pat dry with paper towel. Salt and pepper both sides of fillets.

Heat 1 TB butter and 1 TB olive oil in a large pan over medium-high heat. Add salmon skin side down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is cooked through (145 degrees), 1-2 minutes more. Remove from pan and wipe pan out.

Heat pan to medium-high heat and add concentrated vegetable stock, Dijon mustard, juice from half of lemon and 1/4 c water. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chives and 1 TB butter. Season with salt and pepper. 

Drizzle sauce over salmon (thin with water if too thick) and garnish with remaining chives. Serve with a lemon wedge.

Serves 2