Prep 5 mins
Cook 15 mins
A French-Canadian entree recipe for salmon fillet seared over a high heat and served with a maple mustard seed sauce. I found this recipe on a French-Canadian food website, and have adapted it for posting for the 2005 Zaar World Tour. No serving sizes or preparation or cooking times were provided, so I have provided guesstimates. If you are reviewing this recipe, it would be helpful if you comment on these if you find the times to be different from my guesstimates. Thank you! This recipe was recommended on the website as being a particularly suitable dish to serve during Fall and Spring.
- 28 ounces center-cut salmon fillets
- 1 tablespoon vegetable oil
- salt, to taste
- fresh ground black pepper, to taste
- 3 tablespoons water
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 4 garlic cloves, finely chopped
- 2 teaspoons mustard seeds
- 1⁄4 teaspoon dill
- 1⁄4 cup chopped scallion
- Heat the oil in a non-stick pan until it is very hot.
- Pat the fish dry, remove the skin and season both sides with salt and pepper, to taste.
- Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, for another 3-4 minutes.
- While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds, dill and scallions together.
- Remove the salmon and place on a covered plate and cover loosely with foil to keep it warm.
- Remove the pan from the heat for about one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the pan and allow the liquid to reduce slightly.
- Pour the sauce over the fish and serve.
This was okay. DH and I both found it a bit sweet for our taste. Thanks
This was enjoyed by me but DH didn't really care for it. I liked the sweetness of the syrup but not to sure about the mustard taste with salmon. It is a very different and unusual recipe. I served it with steam broccoli and rice pilaf. Thanks for posting. :)
The recipe was good, but would not cook it again. The mustard seeds either need to be half ground or coursely ground. It needed a "little something" to kick it up a notch (ie. lemon, balsamic, etc.) to off set or compliment the sweet of the maple.