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Salmon with Mustard Sauce; Cilantro

Thyme for Cooking, Blog Posted on by

I know, I know….. I’m always saying that I don’t like ‘hot’ foods.

I really should be more specific: it’s heat from capsaicin that I don’t tolerate. The heat from mustard or horseradish I can handle perfectly well (as long as it’s not too hot).

I particularly like mustard with salmon, as long as the mustard isn’t overpowering.

In this sauce, the creamy yogurt takes a bit of the bite out of the mustard.

I used both mustard seeds and my standard French Maille Dijon.

Salmon with Mustard Sauce

Total time: 25 minutes

Ingredients:

  • 2 salmon fillets,  12oz (360gr) total weight
  • 2 shallots, finely chopped
  • 2 tsp olive oil
  • 1/2 cup (4oz, 120ml) white wine
  • 1 tbs mustard seeds
  • 2 tbs Dijon-style mustard
  • 1/3 cup (3oz, 90gr) Greek yogurt
  • 1 tsp dried tarragon

Salmon with Mustard Sauce

Instructions:

  • Heat oil in a small saucepan over medium heat.  Add shallots and sauté for 5 minutes.
  • Add wine and mustard seeds and boil, uncovered for about 3 minutes.  It should be reduced by about half.
  • Add mustard, tarragon and stir well.
  • Remove from heat.
  • Remove 2 tbs for basting the salmon.
  • Stir yogurt into the remaining sauce.  Cover and keep warm.
  • Put salmon on a baking sheet.  Spread reserved mustard/wine sauce on top.
  • Bake at 400 F for 10 – 15 minutes, until top is light brown and fish flakes easily.  It’s okay if slightly translucent in the center.
  • Serve with Mustard Sauce on the side.

Print Recipe

And what, you ask, does Cilantro have to do with the recipe?

Nothing at all…..

Cilantro is an on-line cook’s shop that I did an interview with on French cooking / cooking in France a few weeks ago.

It’s part of their Expert Interview Program and you can read it here.

As to the site – it’s quite extensive with a Cook’s Store featuring all the equipment and gadgets to keep any cook happy as well as a Blog featuring interviews (like mine) articles, recipes, forums, and more.

I’d tell you more…. but I kind of got lost over there and spent a bit too much time reading and wandering around and drooling over new stuff.

Now I’m out of time – but go have a look.

No, they’re not paying me anything…. just a chance to have my name in the headlines for a day. And I’m happy to share when I find a new, good site.


Last update on December 20, 2015

Comments

Salmon with Mustard Sauce; Cilantro — 3 Comments

  2. Good interview; good advice.

    Is the salmon in this recipe skin on or off. Looks delicious. I’m going to try it. Thanks!

    Chuck

  3. Kate, I’m sure they would send to Morocco….. But would you actually receive it???

    brassfrog, this one happens to be skin off…. But when I used skin on, I just slip the salmon off the skin with a spatula. I’m not a skin fan 😉 And the dogs love it…

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