{"id":16105,"date":"2014-12-11T05:00:05","date_gmt":"2014-12-11T12:00:05","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=16105"},"modified":"2019-10-28T13:57:20","modified_gmt":"2019-10-28T20:57:20","slug":"salmon-with-mustard-sauce","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=16105","title":{"rendered":"Salmon with Mustard Sauce"},"content":{"rendered":"

And an extra mustard sauce recipe to boot!<\/strong><\/span><\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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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.<\/p>\n

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.<\/p>\n

\"DSC_4995\"<\/a>Farewell to my last package of Alaskan salmon.<\/p>\n

\"DSC_4999\"<\/a><\/p>\n

Use bone tweezers or your fingers to pull out any bones.<\/p>\n

\"DSC_5003\"<\/a>Mix the creme fraiche, mustards, capers and salt and pepper.<\/p>\n

\"DSC_5004\"<\/a><\/p>\n

Stir until everything is thoroughly mixed.<\/p>\n

\"DSC_5008\"<\/a><\/p>\n

Put some of the sauce over the top of each salmon fillet.<\/p>\n

\"DSC_5009\"<\/a><\/p>\n

Totally cover all the filets with the sauce.<\/p>\n

\"DSC_5023\"<\/a><\/p>\n

Wonder what that side dish is? Well I had a bag of frozen spinach and just one potato so I boiled the potato slices, saut\u00e9ed the spinach and then mixed them both together with some saut\u00e9ed garlic.<\/p>\n

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Salmon with Mustard Sauce<\/h2>\n\t
\n\t\t(from Ina Garten)\t<\/div>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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