Meats & Fish
1 lb Skin-on steelhead or salmon fillet
2 Tbs Olive oil
1/2 cup Panko bread crumbs
2 Tbs Butter
4 tsp Garlic, minced
1 ea Shallot, peeled and finely diced
1/4 cup Dry white wine
3/4 cup Evaporated milk
2 Tbs Dijon mustard
1 Tbs Dried sage
Salt & pepper to taste
Adapted from "Steelhead with Garlic Breadcrumbs and Dijon Cream Sauce" recipe, F.W. Bryce, Inc. in Costco Magazine, 12/2016.
Season fish with salt and pepper. In a large skillet over medium high heat, add olive oil. Place fish in pan, skin side down. Cook about 6 minutes, or until skin is crispy.
Flip and continue to cook 2-3 minutes until golden on the skinless side.
While fish is cooking, prepare the breadcrumbs. Melt 1 Tbs butter in a small pan over medium heat. Add 3/4 of the minced garlic and cook for one minute. Stir in breadcrumbs and cook until golden. Set aside.
Remove fish from pan and tent with foil to keep warm.
In the same pan melt the remaining butter until foaming. Add shallot, and remaining garlic. Stir to combine and slowly add wine. Cook 3 minutes until mixture begins to bubble and reduce, then whisk in Dijon and milk.
Reduce heat to low and continue whisking until sauce thickens. Add sage, and season to taste with salt and pepper.
Serve fish drizzled with sauce and topped with garlic breadcrumbs.