And an extra mustard sauce recipe to boot!
If you are looking for something quick and delicious to make during this busy Christmas season, this should definitely be on your list of “must” try recipes.
There are still a few packages of Alaskan salmon in our freezer that my husband caught a year ago and I am getting a little reluctant to cook it because once I do it will be gone and I will be back to buying it from the grocery.
While in Austin after the birth of number 5 grandson last May, (wow that was 8 months ago) his Grandmommy took GA and I to lunch downtown. We had a great lunch at a little Italian restaurant close to her work. I, of course, had eggplant parmesan which is hard for me to ever pass up. She had a salmon topped with a mustard sauce which looked so good. I could just taste the tartness of the mustard with little twinges in my cheeks. After being offered a taste a couple of times I finally did taste it and the sauce was bold and creamy. They called the sauce a Mostarda sauce but a Mostarda sauce has fruit and mustard; and this had no fruit so I turned to the Internet for a mustard sauce for salmon.
While wiping tears from my face, I’m going to take out one of the last couple of packages of salmon from the freezer. Yeah, maybe he will go fishing again and take me the next time.
I found several recipes that were nothing more than a couple of kinds of mustard mixed with mayonnaise or sour cream. While they may be a good sauce for topping fish or other meats; the recipe I found of Ina Garten sounded even better. The fish actually cooks with the sauce poured over it. So, thanks again Ina for another recipe that I’m anxious to share.
Use bone tweezers or your fingers to pull out any bones.
Stir until everything is thoroughly mixed.
Put some of the sauce over the top of each salmon fillet.
Totally cover all the filets with the sauce.
Wonder what that side dish is? Well I had a bag of frozen spinach and just one potato so I boiled the potato slices, sautéed the spinach and then mixed them both together with some sautéed garlic.
Salmon with Mustard Sauce
(from Ina Garten)
4 (8-ounce) fish fillets such as red snapper (I used salmon)
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to over cook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Here’s a Cajun Garlic aioli that will be good as any type dipping sauce for vegetables, fish, or meats. This is from 52 ways to cook.com
1 cup Mayonnaise
Zest from one Lemon
Juice from one Lemon
1/2 TBS Dijon Mustard
4 Garlic cloves, smashed and minced
1 TBS Not Your Grandmother’s Herbes de Provence (Savory spice mix) (see recipe for this below)
1 tsp. Big Easy in a Jar (Cajun Spice mix)
Put everything in a mini chopper, small food processor or a blender and whirl away!
It’s a terrific little dipping sauce, spread (just about anything you use mayo for you can use this stuff… very useful for lots of things. I make a cup at a time and it usually lasts about a week.
Savory Spice Mix
1 tsp. dried tarragon
1 tsp. dried oregano
1 tsp. dried dill
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. garlic flakes
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1/2 tsp. dried lemon zest
You will be amazed how much you use this mix. Really adds a lot of flavor to almost anything.