CREAMY DIJON SALMON
Tender Salmon smothered in a mouthwatering creamy Dijon sauce with garlic and herbs. Low carb and Keto approved, the sauce alone is addictive to the extreme!
Provided by Karina
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
- Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
- Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
- Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
- Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
- Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
- Serve.
Nutrition Facts : Calories 428 kcal, Carbohydrate 9 g, Protein 34 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 112 mg, Sodium 98 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BAKED SALMON WITH MUSTARD SAUCE
A creamy, whole grain mustard sauce adds a tangy taste to this simple, baked salmon with mustard sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F and line a small baking sheet with foil.
- Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.
- Place salmon on baking sheet, skin side down and transfer to the oven.
- Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).
- Move salmon to a platter and tent with foil and let rest for 5-10 minutes.
- In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent. Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes. Stir in the salt and pepper.
- Remove from heat and whisk in the mustard.
- To serve, Plate the salmon and spoon sauce over each serving.
Nutrition Facts : Calories 367 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1598 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
BAKED SALMON WITH HONEY MUSTARD SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
- Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
- Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.
SALMON WITH MUSTARD-CREAM SAUCE
In this super quick preparation, salmon fillets are brushed with Dijon mustard and quickly grilled, then served with a creamy mustard sauce with herbs and garlic.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat greased barbecue to medium heat.
- Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
- Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.
Nutrition Facts : Calories 250 calories, Carbohydrate 5.8 g, Cholesterol 72 mg, Fat 12.3 g, Protein 27.3 g, SaturatedFat 5 g, Sodium 581.4 mg, Sugar 0.1 g
COLD POACHED SALMON WITH DILL MUSTARD SAUCE
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Provided by Nigella Lawson
Categories seafood, main course
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
- To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
- To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
- Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.
BAKED SALMON WITH MUSTARD-DILL SAUCE
An easy Baked Salmon with Mustard-Dill Sauce recipe
Provided by Deb Sokol
Categories Mustard Bake Low Carb Dinner Salmon Summer Dill Bon Appétit New Jersey Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
MUSTARD SEED-CRUSTED SALMON WITH MUSTARD CREAM SAUCE
Categories Milk/Cream Mustard Sauté Quick & Easy Seafood Salmon White Wine
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.
- Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.
SALMON WITH A CREAMY LEMON MUSTARD SAUCE
An easy recipe. Great served with some simple steamed veges For a gluten-free meal- be sure to use gluten-free ingredients
Provided by Jubes
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large frypan or skillet over a medium heat.
- Add the salmon and cook 3-4 minutes on each side, or until barely cooked through.
- Meanwhile, Mix the cornstarch and water to a paste, set aside.
- Using a small saucepan, bring the cream and the milk to the boil. Thicken with some or all of the cornstarch paste, whisking constantly. Stir in the lemon juice, finely grated zest, mustard and season with salt and pepper.
- Serve the salmon drizzled with the lemon mustard sauce. Sprinkle with parsley to garnish.
SALMON WITH MUSTARD SAUCE.
Make and share this Salmon With Mustard Sauce. recipe from Food.com.
Provided by Parsley
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
- Bake for 12 to 15 minutes, basting often with wine.
- While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
- After salmon is done, serve with creamy mustard sauce over top.
Nutrition Facts : Calories 462.2, Fat 23.5, SaturatedFat 5.2, Cholesterol 93.8, Sodium 293.6, Carbohydrate 14.5, Fiber 0.6, Sugar 10.7, Protein 36.6
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