4 salmon filets (about 4 ounces each), skin on
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons olive oil
1 tablespoon unsalted butter
3 garlic cloves, minced or pressed
1 small shallot, diced
1 teaspoon fresh sage, chopped
1½ tablespoons fresh thyme leaves
¼ cup dry white wine
¾ cup low-fat evaporated milk
1½ tablespoons Dijon mustard
Check the salmon for bones and remove them, if necessary. Season the filets with salt and pepper.
Heat a large skillet over medium-high heat. Place the salmon skin side up in the pan and cook for 8-10 minutes, or until the salmon is fairly firm and the sides are turning opaque/white. Transfer to a plate and keep warm.
Reduce heat to medium and melt the butter. Add the garlic, shallot, sage and thyme and cook, stirring frequently, for about 1 minute. Stir in the wine and scrape up any brown bits from the bottom of the pan. Cook for 2-3 minutes. Whisk in the evaporated milk and mustard and 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.