Baked Salmon, Mustard Herb Sauce; purple

One of the positive changes the pandemic has brought to us is how we handle Friday night dinner.

We are not natural fish eaters. We both grew up in the Midwest and fish was not common in the supermarkets (other than frozen ‘fish sticks’.) In restaurants one would normally find walleye, shrimp, scallops, and lobster – all expensive.

I didn’t learn to cook fresh fish until I was an adult and, to be honest, it was usually better in a restaurant (properly filleted and all that).

After moving to this side of the pond and living in Ireland, then Andorra, I tried expanding my skills. Both countries are avid fish eaters, with France coming in a bit less so, but still more than Minnesota. We had friends in Andorra who ate fish of some sort every day but Monday. There wasn’t a fresh delivery on Monday so all the fish shops closed.

Back to our dinners…..

We started eating fish on Friday nights because that was the day I shopped and it would be fresh. During our first lock-down (we are now on #3) I started shopping every other week. That meant that 1 week was fresh fish and the other week we were having pasta or risotto with smoked salmon, frozen shrimp, or canned tuna.

We really started enjoying the variety.

We also started appreciating the fresh fish more.

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Baked Salmon, Mustard Herb Sauce

This is an easy main course for two that can easily expand for a family or dinner party.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Roasting

Ingredients

Scale
  • 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

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.

Notes

Use 1 tbs fresh tarragon if you have it. 
For easy clean-up line the baking sheet with parchment paper.

Keywords: baked salmon, herb mustard sauce

Baked Salmon, Mustard Sauce

It’s been a strange spring – but I now think they’re all strange. The seasons just don’t conform to my expectations of perfection.

My current complaint: the flowers haven’t been as prolific as my memory says they should be.

I have decided that I’m going to stop remembering and start enjoying.

One thing that has been confusing to the humans, so, perhaps to the flowers as well, is that we had lovely April weather in March and now that April is here we’ve had the nasty March weather, with winds and frosts.

These are the only remaining iris that the bunnies and dogs left standing.

I love purple flowers….

4 thoughts on “Baked Salmon, Mustard Herb Sauce; purple”

  1. Oh, Katie…it’s going to snow here tonight. Michigan. Mid April. Par for the state really…

    I’m surprised you didn’t have lake perch since Minnesota borders Superior, but maybe it’s too cold in Superior to support them. We love fried perch, caught fresh if we can, but I hate frying it so that’s usually eaten when we go to Port Austin. I love the sauce for the salmon here. I do like my salmon medium, btw. 🙂

    • We were on the Mississippi backwaters. We had sunnies and crappies, which were small, and we only had them if we caught them, As a married adult we lived on a lake in Mpls and the hubs used to catch Northerns and walleye and bass – which he never kept. He doesn’t like cleaning it lol And he doesn’t like bony fish which eliminates a lot of them

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