Recipe by Epi Curious
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!
Top Review by mama smurf
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.
- 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
Directions See How It's Made
- 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.