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Salmon with Creamy Shallots

Salmon with Creamy Shallots

4 servings, <20 minutes, Fish, Lunch, Main, Salmon -

The succulent flavour of salmon is enhanced by the use of whole grain Maille Wholegrain mustard combined with the delicate taste of shallots.


  • 4 pieces salmon fillets (about 140g)
  • 4 shallots, cut lengthwise through the root and finely diced
  • 3 tbsp. white wine, preferably Chablis
  • 225ml thick cream
  • 3 tbsp. Maille Wholegrain mustard


  1. Season salmon, if desired, with salt and pepper. Arrange salmon in large skillet over medium heat and gently sear salmon. Add shallots and wine. Simmer about 3 minutes.
  2. Reduce heat to low and stir in cream. Simmer until sauce is reduced by half, about 5 minutes. Remove from heat.

To serve

Serve, if desired, with hot basmati rice.

Chef’s Tip

Never boil a sauce after adding mustard because it creates an uneven consistency.