Ingredients
Directions
Heat a large skillet over medium-high heat. Place the olive oil and salmon skin side up in the pan and cook for 8-10 minutes, or until the salmon is cooked on both sides. Remove salmon from pan and place on a plate.
Place and melt the butter in the skilled and reduce heat to medium-low. Add the garlic, shallot, sage and thyme stirring frequently, until garlic is slightly browned. Stir in the wine and cook for 2-3 minutes. Whisk in the coconut half and half, flour, and mustard; continue cooking for another 1-2 minutes, until the sauce bubbles and thickens. Remove from heat and pour the sauce over the salmon before serving.
Enjoy!
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