Salmon with Zucchini and Corn Cream Sauce
July 31, 2025
Enjoy this Salmon with Zucchini and Corn Cream Sauce. it’s easy enough for weeknights and impressive enough for guests. It's simple enough for a weeknight yet elegant enough for any special occasion.
The salmon gets seared until golden, then you make the sauce by sautéing shallots, garlic, fresh thyme, red pepper, zucchini and corn. Then whisk some heavy cream and Dijon mustard, add it to the vegetables along with some white wine and let it reduce a bit and finish the sauce with a bit of butter, lemon juice and zest. You can either spoon the sauce over the salmon or pour it on a plate and top with the salmon.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Directions
Salmon
1Season salmon with salt and pepper.
2In large sauté pan, heat canola over to medium high heat.
3Once oil is very hot, add salmon. Let the salmon sear, undisturbed, until the fillets achieve a deep, golden sear, about 2-3 minutes. Then flip the salmon to continue searing on the other side, about 1-2 minutes, or until your desired level of doneness is achieved.
Sauce
1In another large sauté pan, sauté shallots, garlic and thyme over high heat until you hear the shallots and garlic begin to sizzle.
2Add red pepper, zucchini, and corn and cook for another minute.
3Whisk together heavy cream and dijon mustard, add to pan.
4Add white wine at same time.
5Turn your heat down to medium and allow cream to reduce slightly.
6Finish by adding two tablespoons of butter, and cook until melted.
7Remove from heat.
8Stir in lemon juice and ½ the lemon zest.
9Spoon sauce mixture over the top of and around salmon.
10Garnish with the remaining lemon zest.
Recipe from A Dish of Daily Life.
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