Salmon With Herb Mustard Sauce Recipes

SALMON WITH HERBED MUSTARD SAUCE

Steps:

• Heat broiler with rack 4 inches from the heat.
• Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
• Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.

SALMON WITH MUSTARD- HERB SAUCE

Steps:

• Preheat the oven to 400° F.
• In a large baking dish place the salmon fillets. Drizzle olive oil and season each fillet with salt and pepper.
• Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.
• Meanwhile make the sauce: place all the sauce ingredients in the food processor and process until smooth.
• Place the salmon on a serving plate and spoon sauce on top of the fish.

SALMON WITH GRAINY MUSTARD AND HERB SAUCE

Steps:

• Preheat oven to 425°.
• Prepare the fish: place fillets, skin sides down, in a 9-inch pie plate coated with cooking spray.
• Sprinkle with wine, salt, and pepper; top with shallots.
• Cover with foil; bake for 30 minutes or until fish flakes easily with a fork.
• Prepare sauce: combine mayonnaise and broth in a small skillet, stirring well with a whisk.
• Cook over medium-low heat until well heated (about 2 minutes).
• Remove from heat, stir in chives, parsley, mustard, juice, and pepper.
• Serve fillets and sauce over rice.

BROILED SALMON WITH HERB MUSTARD GLAZE

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.

BAKED SALMON WITH HONEY MUSTARD SAUCE

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.

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE

Steps:

• Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
• Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
• In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
• When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

SALMON WITH MUSTARD-CREAM SAUCE

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.

SLOW-ROASTED SALMON WITH HERB SAUCE

Steps:

• Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
• Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
• Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.

ROCKIN' SALMON WITH CREAMY HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
• Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
• In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
• Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!

CEDAR PLANK SALMON WITH MUSTARD-HERB GLAZE

Steps:

• Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
• Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.
• Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.
• Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.
• Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.

POACHED SOCKEYE SALMON WITH MUSTARD HERB SAUCE

Steps:

• Make fish:
• Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
• Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
• With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
• Make Sauce while fish stands:
• Stir together all sauce ingredients.
• Serve salmon at room temperature with sauce on the side.