Deliciousbakedsalmonwithcreolemustardsauce Recipes

BEST EVER SALMON SAUCE

Best Ever Salmon Sauce image

I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.

Provided by tealdawg

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup butter
¼ cup soy sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons ketchup
1 teaspoon Worcestershire sauce

Steps:

Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Nutrition Facts : Calories 215 calories, Carbohydrate 2.2 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 14.6 g, Sodium 729.2 mg, Sugar 0.5 g

DELICIOUS BAKED SALMON WITH CREOLE MUSTARD SAUCE

Delicious Baked Salmon With Creole Mustard Sauce image

If you are a salmon lover, this is a recipe that you will love. Note this recipe yields 2 salmon fillets, but the recipe may be doubled if desired. Prep time includes marinating time for the fish... also cooking time is approx.

Provided by Kittencalrecipezazz

Categories Creole

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 cup heavy whipping cream (unwhipped)
3/4 cup creole mustard or 3/4 cup any other coarse grain mustard
4 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
black pepper
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
salt (optional)
1 cup sour cream (added later)
2 (1 1/2 lb) center cut salmon fillets (skin on, can use one more fillet if desired)
1/4 cup butter, melted (unsalted preferably)
3 tablespoons light brown sugar
3 tablespoons soya sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine

Steps:

In a saucepan, combine all the sauce ingredients (EXPECT THE SOUR CREAM); simmer until very thick, stirring frequently (about 5 minutes), keep warm.
Arrange the fish fillets (skin-side down) in single layer on a a small cookie sheet or a shallow pan, lined with foil.
Mix 1/4 cup melted butter with brown sugar, soy sauce, lemon juice, wine and seasonings in a bowl.
Pour over the fish; cover with foil, and refrigerate for at least 1 hour.
Remove from the fridge.
Set oven to 400 degrees.
Uncover the fish; bake until JUST cooked through, basting with pan drippings.
Meanwhile, rewarm the sauce over low heat, stirring constantly.
Add in 1 cup sour cream; whisk JUST until heated through (DO NOT BOIL!) Arrange the salmon on the plate; serve with sauce-- delicious!

Nutrition Facts : Calories 1836.8, Fat 117.9, SaturatedFat 61, Cholesterol 629.3, Sodium 3489, Carbohydrate 41.9, Fiber 3.6, Sugar 25.2, Protein 149.3

BAKED SALMON WITH CREOLE MUSTARD SAUCE

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

Ingredients

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.

CREOLE MUSTARD SAUCE

Creole Mustard Sauce image

This recipe is from the LCBO's Food and Drink Magazine This mustard will keep for months, refrigerated. Try it on hamburgers, steak, fish...

Provided by Dreamer in Ontario

Categories Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

Ingredients

1/4 cup Dijon mustard
2 tablespoons dried mustard
3 tablespoons lemon juice
3 tablespoons honey
1 tablespoon olive oil
salt and pepper

Steps:

Whisk all ingredients together until well combined.

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