Baked Salmon With Creole Mustard Sauce
photo by AmandaInOz
- Ready In:
- 33mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Sauce
- 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
-
For Fish
- 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
directions
- 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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Reviews
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Made for dinner last night for DH and his father...wonderful!! I cut the recipe in half and added a little garlic to the salmon and other than that followed the recipe completely. As the previous reviewer said the sauce was so goooood! Definately made a hit. Thank you for a wonderful recipe. Served with Recipe#141668#141668 and a green salad. Made for Zaar Alphabet Soup game 2010.
RECIPE SUBMITTED BY
Epi Curious
Windermere, 48