Salmon With Creamy Mustard Sauce Recipes

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.

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.

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.

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Steps:

• Season salmon with salt and pepper and sprinkle with some of the lemon juice.
• Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
• Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

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.

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.

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.

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.

Steps:

• Heat water in sous vide to 125°F.
• Add 3 Tbsp. oil to large freezer-weight resealable plastic bag. Place fish in single layer in bag; turn to evenly coat both sides of each fish piece with oil. Place 2 lemon slices on top of each fish piece. Partially seal bag, leaving small opening at top of bag. While holding top of bag, slowly lower bag into sous vide, pressing top of bag to completely seal bag after excess air has been removed. (Bag should be completely submerged in water.) Cook 20 min. Carefully remove bag from water.
• Heat remaining oil in large nonstick skillet on medium heat. Remove fish from bag; discard bag. Add fish to skillet; cook 2 min. on each side or until fish flakes easily with fork. Transfer fish to plate; cover to keep warm.
• Heat chicken broth in small skillet on medium heat. Add cream cheese and mustard; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Pour over fish; sprinkle with dill.

Steps:

• Salmon -- First thing is to remove the salmon from the refrigerator so it can come to room temperature, or take the chill off. I leave the skin on mine, or you or your seafood counter guy (fish monger) can remove the skin if you want. I place a piece of foil on a baking sheet and spray with a non stick spray or you can spray with olive oil too. Place the fish on the foil and season well with salt and pepper.
• Sauce -- As the salmon is coming to room temp, start the sauce. In a small sauce pan on medium high heat, add the cream, honey, and mustard and whisk well to combine everything. Bring it to a light boil and then reduce to medium low and simmer for approximately 7-10 minutes. Make sure to stir the sauce as it comes to a light boil and once the heat is turned down, stir a couple more times. The cream will naturally reduce and thicken.
• Salmon -- As I mentioned, I like to broil this, but you can also bake the salmon or grill it. Use what method you feel most comfortable with. I use the second shelf for broiling; and the salmon will take anywhere from 8-15 minutes, depending on the thickness of the salmon.
• Serve -- Add the fresh dill to the mustard sauce right before serving and drizzle over the salmon. ENJOY!

Steps:

• Put fish into a shallow bowl, skin down, pull out remaining bones with a pair of tweezers.
• Wash about 2/3 of the dill, then chop it finely (stalks and all). Coarsely grind peppercorns (pestle & mortar). Mix pepper, salt, sugar and sprinkle over the fish, then cover with dill.
• Now the fish has to be weighed down with something heavy so it'll absorb the seasoning properly. You could first cover the fish with cling film, put a cutting board and a few heavy stones on top, for example. Put into the fridge and leave to marinade for at least 24 h. Check every now and then for liquid at the bottom of the bowl (spoon over the fish).
• After 24 h, the fish is ready to be cut up into very thin slices: lift out of bowl, hold knife at a 45° angle (roughly) and cut the meat off the skin.
• Prepare the mustard sauce: pour the marinade/juice that has accumulated in the bowl through a sieve, then add mustard, 1/2 teaspoon sugar, some salt & pepper and the white wine vinegar. Slowly pour in the oil while stirring the sauce. Now chop the rest of the dill (without the stalks) and add it to the mixture.
• Serve with lemon wedges and white bread.