BAKED SALMON WITH CREOLE MUSTARD SAUCE

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Baked Salmon With Creole Mustard Sauce image

From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but this recipe changed my mind. The sauce is awesome--a friend asked if he could take the leftover sauce home and just eat it with a spoon by itself! Nice dish for entertaining but really simple if you just want to spoil your loved ones. :-) This was on a menu in Bon Appetit with a Potato, Tomato and Onion Gratin that I am also posting, which is equally as good. Enjoy!

Provided by Epi Curious

Categories     Creole

Time 33m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup whipping cream
3/4 cup creole mustard or 3/4 cup other coarse grain mustard
4 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
3/4 teaspoon ground pepper
1/2 teaspoon dried basil (yes, dried!)
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
3 lbs center-cut salmon fillets (preferably 2 1.5 lb fillets)
1/4 cup unsalted butter, melted (1/2 stick)
3 tablespoons golden brown sugar
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 cup sour cream

Steps:

  • For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate).
  • For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours.
  • Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
  • Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.

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