My sneaky swap in this slimmed down "cream" sauce? I use evaporated milk instead of heavy cream to slash calories while keeping the decadent flavor.
Pan-Seared Salmon in Creamy Balsamic Sauce
3 tablespoons butter, divided
2 shallots, thinly sliced, preferably on a mandoline
2 garlic cloves, smashed
1/4 cup reduced-sodium soy sauce
1/3 cup balsamic vinegar
1 can (12 ounces) low-fat evaporated milk
1 (16-ounce) package linguine (gluten-free pastas work just as well!)
1 pound salmon fillets, portioned into 4 servings
Sea salt to taste
2 cups arugula
1/2 cup crushed hazelnuts (optional)
1. In a medium saucepan over medium heat, add 1 tablespoon butter and shallots. Sweat shallots for approximately 5 minutes. Add garlic and continue to cook until brown, approximately 2 to 3 minutes.
2. Add soy sauce and balsamic vinegar to pan and simmer over medium heat for a few minutes. Turn off heat. Add 1 tablespoon of butter and stir until fully emulsified. Using a fine sieve, strain sauce, discarding shallots and garlic. Set aside to cool.
3. In a small saucepan over medium heat, add evaporated milk and reduce it by half. Remove from heat. Cool slightly.
4. While evaporated milk is reducing, cook linguine as directed on the package. Strain, shock with cold water, and set aside.
5. In a medium sauté pan or cast-iron skillet over medium-high heat, add remaining tablespoon of butter and salmon. Cook salmon in the hot pan for approximately 2 to 3 minutes and place into a 350-degree oven to finish for 5 to 6 minutes, or 7 to 8 minutes for well done.
6. To finish sauce, combine reduced evaporated milk with balsamic/soy sauce mixture. Whisk to combine, and season with sea salt.
7. To plate, lightly toss linguine in balsamic sauce. Lightly toss in arugula. Top with crushed hazelnuts, if using, and finally, seared salmon when ready.
Photo credit: Candice Kumai